Lemon Custard Cream Pie

Combine in the top of a double boiler:
1/3 C. cornstarch
1 C. sugar
Stir in:
1 1/3 C. fresh lemon juice &
2 t. freshly grated lemon peel
Fill bottom of double boiler with 1 inch of water. Place pan over high heat and bring water to a simmer. Stir until mixture is thick and shiny- 8 to 9 minutes.
Whisk to blend:
3 large eggs
Whisk in
½ C. lemon mixture
Return to pan and stir until mixture is very thick and reaches 160 degrees on an instant read thermometer, about 5 minutes.
Remove top pan and place in a bowl of ice, stir often until mixture is cool to touch, about 6 minutes.
In a bowl, beat until stiff:
1 C. whipping cream
Fold in lemon mixture and spread evenly in a baked pastry pie shell.
Scatter strands of long thin lemon peel on top.
Chill uncovered until slightly firm, about 2 hours.
Serve