No-Bake Lemon Pie

Combine sugar and cornstarch in bowl. Set aside.

Whisk together eggs and evaporated milk in another bowl. Add lemon juice, lemon zest and sugar/cornstarch mixture to eggs; whisk to combine. Transfer to saucepan.

Bring mixture to a boil over medium heat, whisking constantly. Continue to cook 3 minutes, whisking constantly, or until mixture has thickened and whisk strokes leave defined lines in mixture. Remove from heat, and whisk in butter until melted. Press lemon curd through sieve into bowl to eliminate any lumps.

Pour curd into graham cracker crust. Cool on wire rack, and chill well before serving. Decorate with fresh or candied lemon slices, if desired.

cook's notes

Made this at my sister's. Did not use unsalted butter. Did not have to press lemon curd through a sieve. Not sure if lemon zest made that much of a difference, may leave it out next time.

My sister made a second pie using Splenda, NOT good. Maybe half sugar and half Splenda? She overcooked hers, the consistency was much too tight.