Double-Crust Lemon Pie

1-¼ cups sugar
¼ cups cornstartch
¼ cups cold water
1-¼ cups boiling water
2 Tbsp. butter or margarine, softened
1 lemon -grated peel
1/3 cups freshly squeezed lemon juice
2 eggs, slightly beaten
2 drops yellow food coloring (optional)
1 egg white, slightly beaten
1 All-Purpose Pie Crust
In saucepan, thoroughly combine 1-1/4 cups sugar and cornstarch.
Gradually blend in cold water.
Add boiling water and cook over medium heat, stirring constantly, until mixture boils. Boil for 2 minutes; remove from heat. Stir in butter until melted. Add lemon peel, lemon juice, 2 eggs and food coloring; blend until smooth.

Remove from heat. Cool, stirring occasionally.

Line 9-inch pie plate with half the pastry. Pour in cooled filling. Top with remaining pastry. Trim and flute edges as desired.

With knife, make 6 to 8 leaf-shaped cutouts from pastry trimmings. Lightly brush top of pie with egg white. Arrange leaves, spoke-wheel-fashion, on pie. Cut slits in top crust to allow steam to escape. Sprinkle lightly with sugar.

Bake at 425 degrees F for 20 to 25 minutes; cool.

Refrigerate leftovers.

See all-purpose pie crust recipe for crust

Makes 6 servings