---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
       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