Directions (continued)

• until golden brown. Cool on wire racks.
• In a large saucepan, combine the sugar, cornstarch and salt. Stir in
• water until smooth. Cook and stir over medium-high heat until
• thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat.
• Stir a small amount of hot filling into egg yolks; return all to the
• pan, stirring constantly. Bring to a gentle boil; cook and stir 2
• minutes longer. Remove from the heat. Gently stir in the lemon
• juice, butter, lemon peel, extract and food coloring if desired.
• Cool to room temperature without stirring. Spread lemon mixture into
• crusts. Refrigerate for 30 minutes or until firm.
• In a large bowl, beat cream cheese and confectioners' sugar until
• smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes
• longer. Let stand for 2 minutes or until soft-set. Gently spread
• into pies. Refrigerate for 30 minutes or until set.
• For topping, in a large bowl, beat cream cheese and confectioners'
• sugar until smooth. Fold in whipped topping. Spread over tops of
• pies. Refrigerate until set. Yield: 2 pies (10 servings each).