Amish Lemon Pie Recipe and 
a No-Bake Lemon Pie Recipe

2 cups water
5 tablespoons cornstarch
1-1/4 cup sugar
1/8 teaspoon salt
2 egg yokes, beaten
Grated rind of one half lemon (use the outside skin and not the bitter white inner layer.)
Juice of 3 lemons
1 tablespoon butter
1 baked pie shell, purchased frozen then baked or bake a homemade pie crust

Mix cornstarch very well with 2 cups cool water, add the sugar and salt.  In a sauce pan, stirring constantly using a high heat, bring to a boil. Mixture will thicken. Remove from heat, let cool 20-30 minutes then add and stir in the beaten egg yolks, butter, lemon rind and lemon juice. Return pan to a medium high heat and stir rapidly for 4 minutes or until steaming. Remove from heat and let cool 30 minutes before spooning into a baked pie shell. Let stand for 15 minutes, chill 1 hour or more, top each slice of pie with a scoop of whipped cream.

Note: Double this recipe for two pies.

Easy Pie Crust Recipe

1 (12 oz) container non-dairy topping
1 can sweetened condensed milk
1 small can limeade or lemonade
1 graham cracker crust

Mix first 3 ingredients then pour into a prepared graham cracker shell, refrigerate for 1 hour or more.

Serves 6-8