Lemon Cream Pie

1 1/4 cups sugar       1/4 teasp salt     6 Tablsp cornstarch

1 1/2 cups boiling water        3 eggs, slightly beaten

6 Tablsp lemon juice      1/4 teasp grated lemon peel

2 Tablsp butter            whipped cream          9" baked pie shell

Combine sugar, salt and cornstarch in a saucepan, place over

medium heat and add the boiling water, stirring and cooking

until smooth and thick.  Bring to a full boil to completely cook

the cornstarch.  Remove from the heat.....temper some of this

mixture into the eggs....then add into the kettle.  Return to the

heat and cook until smooth.  Remove from heat, add in lemon

juice, peel and butter.  Blend well and pour into a bake pie

shell.  Cool and chill.   Serve topped with whipped cream.