Lemon Cream Cheese Pie

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Title: Lemon Cream Cheese Pie
Categories: Desserts, Pies
Yield: 12 servings

---------------------BETTY ANN CLEAVER---------------------
1 c Sugar
1/2 c Cornstarch
2 1/2 c Cold water
3 Egg yolks, beaten
2/3 c Lemon juice, divided
1/8 ts Salt
3 tb Butter or margarine
1 cn Sweetened condensed milk
1 pk Cream cheese,(8 oz)softened
1 pk Lemon instant pudding,small
2 Pie shells (9"), baked
Whipped cream
Lemon slices

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 heat; stir in 1/3 cup
lemon juice, salt, and butter. Cool for several hours
or overnight. In a mixing bowl, blend sweetened
condensed milk (14 oz.) and cream cheese until smooth.
Stir in pudding mix (3.4 oz) 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.

Source: Taste of Home, Sept. 1993

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