Lemon Cream Pie

(a variation of the lemon meringue pie below)

• 1 (9-inch) Baked Pie Shell
• 1 ¾ cups sugar
• 6 Tbs all-purpose flour
• ¼ tsp salt
• 4 egg yolks
• 1 ¾ cups water
• 1 Tbs butter
• 1 Tbs finely shredded lemon peel
• ½ cup lemon juice

Directions

1. Prepare baked pie shell and set aside.
2. In a medium saucepan, combine sugar, cornstarch, flour and salt.
3. In a medium bowl, beat egg yolks and water until smooth.
4. Gradually stir into sugar mixture.
5. Stir constantly over medium heat until mixture thickens and comes to a full boil.
6. Stir and boil 1 minute. Remove from heat.
7. Stir in butter, lemon peel and lemon juice.
8. Pour into baked pie shell.
10. Bake as directed. Cool 2 hours. Place plastic wrap on surface of pie filling to prevent a film from forming while the pie is cooling.
11. Spread, pipe, or spoon sweetened whipped cream over cooled filling.
11. Refrigerate until ready to serve.