3 large lemons
3/4 cup sugar
6 tablespoons (3/4 stick) margarine or butter
2 teaspoons cornstarch
4 large egg yolks
1 (6-ounce) ready-to-use butter-flavor piecrust
1 package vanilla instant pudding and pie filling for 4 servings
1/2 cup milk
1 container (8-ounce) frozen whipped topping, thawed

1. Grate peel from 1 lemon. Squeeze enough juice from lemons to equal 1/2 cup.

2. In 1-quart saucepan over medium-low heat, heat sugar, margarine or butter, cornstarch, lemon peel and lemon juice until smooth and margarine or butter melts.

3. In small bowl, with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of warm lemon mixture; stir egg mixture back into lemon mixture in saucepan. Reduce heat to low; cook, stirring constantly, until mixture thickens, 5 to 10 minutes.

4. Pour lemon mixture into bowl; cover surface with plastic wrap and refrigerate 3 hours or until well-chilled.

5. Spread 1/2 cup chilled lemon mixture in piecrust. In medium bowl, with wire whisk, beat pudding, milk, and remaining lemon mixture until blended. Fold half of whipped topping into lemon filling; spoon into crust.

6. Spoon remaining whipped topping over pie, swirling with back of spoon to make attractive top. Chill pie at least 1 hour. Serves 10.

¥ Each serving: About 350 calories, 19g total fat, 87mg cholesterol, 355mg sodium.