Recipe - Lemon Cream Cheese Pie

BETTY ANN CLEAVER
1 cup Sugar
One half cup Cornstarch
2 One half cup Cold water
3 Egg yolks, beaten
2/3 cup Lemon juice, divided
1/8 teaspoon Salt
3 tablespoon Butter or margarine
1 cn Sweetened condensed milk
1 pack Cream cheese,(8 oz)softened
1 pack 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 mediumhigh 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 Posted to MealMaster Recipes List, Digest
#158

Date: Fri, 07 Jun 1996 07:41:44 0700

From: Tonya imbri@oz.net