3/4 c. sugar
1 c. cornstarch
1/8 tsp. salt
2 c. milk
3 egg yolks, slightly beaten
1 tsp. grated lemon peel
1/3 c. lemon juice
1 c. heavy or whipped cream

In 2 quart pan, mix sugar, starch, and salt. Gradually stir in milk until smooth. Stir in yolks and peel. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon juice; place plastic wrap directly on surface. Refrigerate 45 minutes. In small bowl with mixer at high speed, beat cream until soft peaks form; gently fold into cooled lemon mixture. Spoon into individual ramekins or custard cups. Cover; refrigerate for 4 hours or until firm. Garnish with sliced strawberries, if desired. Makes 8.