<http://schema.org/recipeInstructions>
" Grate peel from 1 lemon. Squeeze enough juice from lemons to equal 1/2 cup. In 1-quart saucepan over medium-low heat, heat sugar, margarine or butter,  cornstarch, lemon peel, and lemon juice until smooth and margarine or butter  melts. In small bowl, with wire whisk or fork, beat egg yolks slightly. Into yolks, beat  small amount of warm lemon mixture; stir egg mixture back into lemon mixture in  saucepan. Reduce heat to low; cook, stirring constantly, until mixture thickens, 5 to  10 minutes. Pour lemon mixture into bowl; cover surface with plastic wrap and refrigerate 3  hours or until well chilled. Spread 1/2 cup chilled lemon mixture in piecrust. In medium bowl, with wire  whisk, beat pudding, milk, and remaining lemon mixture until blended. Fold half of  whipped topping into lemon filling; spoon into crust. Spoon remaining whipped topping over pie, swirling with back of spoon to make  attractive top. Chill pie at least 1 hour."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5148/mock-lemon-meringue-pie-1410/>