Creamy Lemon Pie

This is an easy and foolproof recipe! Tart lemon and a sweet creamy "meringue" is the perfect way to celebrate summer!

1 Frozen Pie Crust , cooked according to directions *I used a frozen pie crust that I baked and cooled prior to filling. Or use a pre-made graham cracker crust!
2 Lemon
2 cups Water
1/3 cup Sugar
2 Egg Yolks
1 package Lemon Cook and Serve Pudding (not instant) 2.9 ounce box
2 tbsp Butter
1 jar Marshmallow Creme 7.5 ounce jar
1 container Frozen Whipped Topping, thawed 8 ounces

Cook frozen pie crust according to the package and let cool while you make the filling. Feel free to make your own pie crust, however, my goal is always to adjust recipes so they are easy and fun to make! Who has time to spend all day in the kitchen?
Zest one entire lemon. Set it aside for garnish. Juice both lemons. In a small saucepan, combine the following: 3 tbsp of lemon juice, water, sugar, egg yolks and pudding mix. Whisk well until blended. Cook over medium heat until mixture comes to a full boil, stirring constantly! Remove from heat and add butter, stir until melted. Cool 10 minutes and stir prior to pouring the mixture into the pie crust. Refrigerate for 2 hours.
In a medium bowl, combine marshmallow creme and whipped topping. Mix by hand until well combined. Add remaining 2 tbsp of lemon juice and stir until smooth and glossy. Spread whipped topping mixture over cooled pie and garnish with lemon zest and sliced lemons. Refrigerate another hour or until serving. Then enjoy!