Lemon Cream Cheese Pie

• Produce

  • 1 Lemon, slices

• Refrigerated

  • 3 Egg yolks

• Condiments

  • 3 tbsp Butter or margarine
  • 2/3 cup Lemon juice

• Pasta & Grains

  • 2 Pastry shells, Baked

• Baking & Spices

  • 1/2 cup Cornstarch
  • 1 Dash Salt
  • 1 cup Sugar
  • 1 Whipped cream

• Dairy

  • 1 14 - ounce can Condensed milk, sweetened
  • 1 8 - ounce package Cream cheese

• Liquids

  • 2 1/2 cups Water

• Other

  • 1 4-serving-size package instant lemon pudding mix

Found on flavorite.net

Directions

• In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
• Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.
• Remove from heat. Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
• In a large bowl, beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Fold in chilled mixture.
• Turn into prepared crusts. Garnish with whipped cream and lemon slices. Makes 2 pies (8 servings each).