Place the cornstarch and salt in a medium-sized saucepan, and add alittle of the milk, whisking until the cornstarch is completely dissolved.

Pour in the remaining milk, and place the saucepan over medium heat.

Heat, whisking frequently, until the mixture becomes visibly hot. AddSteviaClear, extracts, and lemon peel, then drizzle in the beaten eggyolks, still whisking. Cook over medium heat until thick – about 5 to 8minutes longer.

Pour the hot custard over the banana slices in the crust, and let cool toroom temperature. Let it sit for at least 2 hours. The custard will thickenfurther as it cools.

Top with a generous amount of whipped cream or whipped topping justbefore serving.