Lemon Cream Pie

Directions

1. 1
   Mix sugar, cornstarch and salt until blended.
2. 2
   Melt butter in the milk and heat until lukewarm.
3. 3
   Slowly add enough lukewarm milk to the sugar mixture to make a thin, smooth paste.
4. 4
   Pour the paste back into the milk.
5. 5
   Cook over moderate heat, stirring constantly, until mixture thickens and coats spoon.
6. 6
   Slowly pour some of the hot mixture into 6 slightly beaten egg yolks.
7. 7
   Beat into the hot mixture.
8. 8
   Boil for 2 minutes, stirring constantly.
9. 9
   Remove from heat; continue to stir while adding the lemon rind and juice.