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Deluxe lemon creme pie

Lemon cream pie melts in your mouth, slides right down your throat and makes a great treat on a hot summer day. It is tart and sweet and very creamy with excellent taste.
Items required
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1 tablespoon finely shredded lemon peel
1/3 cup lemon juice
3 beaten egg yolks
1/4 cup butter or margarine
1 micro-cooked 9-inch pastry shell
1 cup whipping cream, whipped

Preparation method
1.For filling, in a 2-quart casserole combine sugar, cornstarch, and salt. Stir in water, lemon peel, and juice.
2.Micro-cook, uncovered, on 100% (HIGH) 5 to 7 minutes or until very thick, stirring every 2 minutes. Stir a small amount of hot mixture into egg yolks, then return to hot mixture; blend well.
3.Micro-cook, uncovered, on 50% (MEDIUM) 1 to 2 minutes to cook yolk. Stir in butter until melted. Cool slightly. Pour filling into shell, chill thoroughly. Spread whipped cream over top. Makes one 9-inch pie.

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