Triple Lemon Pie

This is a Sandra Lee recipe. I haven't tried it yet, but lemon pie is my mom's favorite, so this is on our mother's day menue.

• Ready In: 11 mins
• Serves: 8-10
• Yields: 1 pie

Ingredients

• 1  reduced fat graham cracker crust
• 1 (4 1/3ounce) box lemon pudding mix (recommended ( Jell-O cook and serve)
• 4  egg yolks
• 1⁄4 cup sugar
• 3  cups  lemonade
• 2  teaspoons lemon zest, finely grated
•  fresh berries, and
•  whipped topping, for serving

Directions

1. Whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved.
2. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes).
3. Let cool 5 minutes, stirring occasionally.
4. Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
5. Serve with fresh berries and whipped topping.