1Combine sugar & cornstarch in a sauce pan and gradually stir in water until smooth. Bring to a boil, cook and stir at med. heat for 1 minute until thickened. Remove from heat. Stir a small amount of the hot filling into the egg yolks and add to mixture. Return to heat stirring constantly for 1 minute. Remove from heat and add lemon juice, rind and butter. Refrigerate until cool.
2Crust: 1 cup flour and 1/2 cup col butter. Cut butter inot the flour and press into a 9 x 13 pan. Bake at 350 for 15 to 20 minutes. Cool.
3Toppping: 1 cup powered sugar
1 8oz. package cream cheese
2 boxes instance vanilla pudding
1 t. vanilla
1 16oz. carton cool whip.
Mix cream cheese and powdered sugar until smooth and spead on crust. Then spread cooled lemon filling on top of this. In another bowl make pudding according to package directions and add vanilla. Fold in half the cool whip. Spread over the lemon miture and then spread the remaining cool whip on top. Refrigerate for at least 4 hours before serving.