Chilled Lemon Pie - cooking recipe

Ingredients

1/2 cup cold water
1/4 teaspoon salt
7 tablespoons cornstarch
1 1/2 cups hot water
1 1/4 cups sugar
3 egg yolks
3 lemons, juice and zest (remember to zest before you juice!)
1 tablespoon butter
6 -12 ounces Cool Whip (to your liking)
1 graham cracker pie crust

Preparation

Mix egg yolks, zest, 1/2 the lemon juice, and butter in a bowl and set aside.
In a seperate bowl mix cold water, salt, and cornstarch. Set aside.
Bring hot water and sugar to a boil in a saucepan.
Add cornstarch, cold water, salt mixture to pan stirring constantly to aviod lumps. Cook until thick.
Turn heat down and stir in yolk, zest, butter mixture. Cook a few minutes longer.
TASTE! The remainder of lemon juice can be added to your liking. My son loves strong lemon so I add all the juice and sometimes even more from a concentrate.
Pour into pie shell and let cool uncovered on counter for about 20 minutes.
Cover and refrigerate.
Right before serving top the pie with cool whip as thick as you want. The sweetness offsets the lemon nicely so if you accidently made the filling too strong just top with more than average cool whip.