Crustless Lemon Pie

4 tsp cornstarch

1 tablespoon flour

3/4 cup Splenda sugar substitute

1/4 tsp salt

3/4 cups boiling water

2 egg yolks

1/4 cup lemon juice, strained

4 tsp butter

grated lemon rind

Mix cornstarch, flour and Splenda together in the top of a double boiler. Add boiling water, blend thoroughly stirring constantly until hot and thickened.

Beat egg yolks and stir in a little of the hot mixture. Pour back into the double boiler and cook 2 minutes longer, constantly stirring.

Remove from heat. Slowly add lemon juice, butter and lemon rind. Pour into oven proof dish and bake 12-15 minutes at 350 degrees. Cool on cake rack, and garnish with light whipped topping and more lemon rind.