If you like cream pies (I don't) this is a good one I'm told. I get requests to make it again and again. I will occasionally change it up and use the banana creme pie variation, included at the bottom and that works well too.
Caveat: For my money, creme pies should not be made with the traditional North American, crisco-type pie crust. Some folks have a sweet tooth and like the graham cracker type crusts with these. But for my time and effort the crust and the filling compete too much and it doesn't work. Also (sheepish grin) we can't get graham crackers in Europe without great effort or expense so it's al rather moot. But still, if you can find a good British short-crust recipe that uses butter in the pastry, then you'll have a very nice combo. I suggest finding one by James Martin if you can find one. EVERY dessert he makes, works. Delia Smith is an okay second choice.

Lemon Bars
I started making these almost twenty years ago, sending a tray into my husband’s office as a treat. They were so well liked that I continue to get requests. And it so very easy that I don’t mind throwing together a tray at a moments notice.
The recipe calls for a 9”x9” pan but I will regularly make this in a circular spring form pan and serve in slices at a dinner party. It makes a snappy desert when served with a light raspberry coulis and a few fresh berries.
My modifications: I like this a bit more tart than the recipe indicates. So I will always add the juice of one small lime as well. And for color I will add the grated lime of the lime rind to the grated lemon rind.
Note: If serving as a fancy desert, only dust the top with icing sugar immediately before serving. Otherwise it soaks into the top of the tart and does not look as pretty.