Whisk together the sugar, cornstarch and salt in a medium saucepan.
1 1/2 cup sugar, 8 Tbls cornstarch, 1/2 teaspoon fine salt
Add the lemon juice and 2 1/4 cups water, then whisk to combine.
¾ cup fresh lemon juice, 2 1/4 cup water
Whisk the egg yolks in a separate medium bowl.
6 egg yolks
Place the lemon, sugar mixture over medium heat and cook, gently whisking, until the mixture begins to bubble and is thick.
Temper the eggs yolks by slowly adding half of the hot lemon mixture to the yolks while constantly whisking. Add the tempered yolks back into to the saucepan and return to the heat.
Bring the mixture back to a simmer and cook, stirring constantly with a spatula for 1-2 minutes.
Remove from the heat and stir in the butter, lemon zest and lemon extract until completely melted and incorporated.
2 tbls gently packed lemon zest, 5 Tbls butter, 2 teaspoon lemon extract
Let cool for 5 minutes and pour into baked pie shell.