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Lemon Cream Cheese Pie
Ingredients
1 cup sugar
1/2 cup cornstarch
2-1/2 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice, divided
1/8 teaspoon salt
3 tablespoons butter or margarine
1 can(14 onces) sweetened condensed milk
1 package (8 onces)cream cheese, softened
1 package(3.4 onces) lemon-flavored instant pudding mix
2 pie shells(9 inches), baked
Whipped cream
Lemon slices
Directions
In a saucepan,combine sugar and cornstarch. Gradually stir in water,mixing until smooth. Cook and stir over medium-high heat until thickened and clear. Quickly stir in egg yolks. Bring to a boil;boil for 1 minute, stirring constantly. Remove from the heat; stir in 1/3 cup lemon juice,salt and butter. Cool for several hours or overnight.
In a mixing bowl,blend condensed milk and cream cheese until smooth. Stir in pudding mix and remaining lemon juice. Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.
Yield: 2 pies(12-16 servings)
