This one is so delicious and easy, you'll never use store bought again. Use fresh squeezed lemon juice if you have it; if not, the stuff in the container will do just fine. I've adapted this from the original recipe that came from the 1950 Betty Crocker's Picture Cook Book. It was the very first "big red cookbook" as they are known now. I use this to make my friend GailAnn's Lemon Truffle Pie
- Mix all the ingredients together in a heavy bottom sauce pan. I shake the water and cornstarch together in a jar first and then add them to the pan to avoid lumps.
- Bring to a rolling boil and boil 1 minute, stirring constantly.
- Chill or cool before using.