Lemon Delight Pie
filling
1 cup lemon juice
Zest of one lemon
1/2 cup cornstarch
3/4 cup sugar
3 cups skimmed milk
1/4 teaspoon vanilla
2 cups light whipped topping
In a saucepan, cook milk, sugar and corn starch until it bubbles, about 2 minutes. Remove from heat; add lemon juice, zest and vanilla. Cool in an ice bath, stirring with a whisk until room temperature. Fold in whipped topping. Spoon into graham cracker crust, garnish with sugared lemon slices, piped topping and curls of lemon zest. Refrigerate until served. Make extra delight and chill in small dessert bowls. Serve with berries later in the week.
Graham Cracker Crust
14 squares graham Crackers, crushed, yields 1-1/2 cup
1/3 cup sugar
1/2 cup butter
Combine these ingredients and press into a 10' pie plate; chill one hour before filling.