Lemon Pie Filling
Found on Canning Craze
Ingredients 2 cups water2 cups sugar1 tsp salt6 Tbsp. corn starch or Clearjel (if canning)Juice of 2 lemonsGrated rind of 1 lemon4 egg yolks (lightly beaten)1 Tbsp. butterDirections:Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated lemon rind, and egg yolks in large sauce pan, whisking to combine.Cook over med-high heat, stirring often to prevent sticking. Bring to a boil and cook one minute, stirring constantly.Remove from heat and stir in butter, stirring until melted. Pour into bowl, cover with saran wrap and allow to cool on counter top while you make your crust.To Can: Place hot filling into 8 oz. or pint jars, seal with lids and process in hot water bath canner 10minutes. Remove jars from canner and allow to cool on a kitchen towel on your countertop 24 hours undisturbed. Lids are sealed when button on top of seal depresses.
