How to make it

  • In a 2-quart sauce pan mix sugar, flour, salt and milk. Bring ingredients
  • to a low boil and cook for two or three minutes, stirring constantly, until
  • filling becomes thick. Remove pan from heat and add 1/2 cup of hot mixture
  • to beaten egg yolks and whisk together. Place filling back on stove at a low
  • heat and slowly pour egg yolks into filling while whisking together. Pour
  • lemon juice and vanilla into filling and bring to a soft boil and cook for
  • two to three minutes longer. When filling is thick, remove from heat and set
  • aside to cool. The filling may be poured into the crust while still a little
  • warm but not hot.
  • Place pie in refrigerator for several hours to set and chill completely.
  • When chilled, top with Cool Whip and sprinkle the two tablespoons of crumbled
  • cake crumbs over the top. Garnish with fresh lemon zest.

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