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LEMON CREAM PIE

1 c. water
1/2 c. milk
1 1/2 c. sugar
1/4 tsp. Salt
1 1/2 tbsp. lemon rind, grated

Mix in saucepan: Bring to a boil. Mix about 7 tablespoons of cornstarch and 1/2 cup cold water together. Add gradually to the boiling mixture to thicken, until it comes off the spoon as a blob. Remove from the heat. Beat 3 egg yolks, then add the yolks to the entire sauce. Add 2 tablespoons butter and juice of a lemon to the sauce. Reheat a little. Cook and beat before adding to pie crust. Top with sweetened whipped cream.