Recipe - Golden Lemon Cheese Pie

1 (9") graham cracker baked
Pie shell
1 pack (8oz) cream cheese, softend
1 cn (14oz) Eagle brand sweeten
Ed milk (not evaporated
Milk)
1/3 cup Real lemon juice
1 teaspoon Vanilla extract
Golden lemon topping:
1/3 cup Sugar
2 One half teaspoon Cornstarch
One half cup Water
One fourth cup Real lemon juice
1 Egg yolk
1 tablespoon Margarine or butter

In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle brand
until smooth. Stir in lemon juice & vanilla. Pour into prepared crust. Top
with golden lemon topping.

Golden lemon topping:

In saucepan, combine sugar & cornstarch. Add water, real lemon juice, &
egg yolk; mix well. Over md heat, cook & stir until thickened. Remove from
heat. Stir in margarine or butter until melted.

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