Ingredients

1 package (about 4.3 ounces) lemon pudding and pie filling, not instant; you may have to use a small package and a half
3/4 cup sugar
3 cups water
Juice of 1 lemon (3 tablespoons)
3 egg yolks, well-beaten
Grated peel of 1/2 lemon
1 9-inch baked pie shell
1 cup whipping cream, whipped
2 tablespoons sugar
Lemon slices and mint, for garnish

Directions

Combine pudding mix and sugar in saucepan. Gradually blend in water and lemon juice. Stir in egg yolks. Bring to full boil over medium heat, stirring constantly with rubber spatula, until thickened. Stir in lemon peel. Pour into baked pie crust.

Cool for 30 minutes and then chill for 11/2 hours in refrigerator. Whip 1 cup whipping cream with two tablespoons sugar until stiff. Spoon or pipe around edges or spread over top. Garnish with lemon slices and fresh mint.