This is for ED who is looking for lemon pie cooked in a double boiler. It DOES have corn starch in it, so may not be what you have in mind but it is GOOD! This is the one I use and LOVE it.

Favorite Lemon Meringue Pie

Graham Cracker Crust - (9 inches if you can find it, I have to use Keebler's
10" ones as I can't find the 9 inch ones).

1 cup boiling water
1/8 tsp salt
1 cup sugar
3 tablespoons cornstarch
1/4 cup lemon juice(Realemon can be used)
3 egg yolks -- slightly beaten
1 tablespoon or more unsalted butter

Mix sugar, cornstarch, and boiling water. Add egg yolks, lemon juice, butter, and salt. Cook in double boiler until thickened. Cool, pour into baked pie shell. Top with meringue, whipped topping, or whipped cream. If meringue is used, return to oven to brown the meringue.

MY NOTES : I first made this May 19, 2007. It was absolutely delicious! It DID take a LONG time in my double boiler (30 minutes) to gel enough to hold as a pie, but that worked. I think I have FOUND my Lemon pie - but I will continue to experiment on trying to not have to cook it so long.
Barbara in AL

http://www.nancyskitchen.com