Lemon Cream Cheese Pie - cooking recipe

Ingredients

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 tsp. salt
3 Tbsp. butter or margarine
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
1 (3.4 oz.) pkg. lemon flavored instant pudding mix
2 pie shells (9-inch), baked

Preparation

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 the heat; stir in 1/3 cup lemon juice, salt and butter.
Cool for several hours or overnight.