Delicious on angel food cake, or in baked pie shell or graham cracker crust.

1 c. granulated sugar
1/4 c. cornstarch
1 1/2 c. cold water
3 eggs, beaten
Grated rind of 1 lemon
1/4 c. lemon juice, fresh is best
1 tbsp. butter
1 1/2 c. Cool Whip

In large kettle (not aluminum), mix sugar and cornstarch. Add water. Mix. While stirring, heat a bit. Continue stirring constantly and add eggs and cook until bubbly and thick. Remove from fire. Add lemon juice and rind. Cool completely. Then fold in Cool Whip.