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. margarine
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese
1 (3.4 oz.) pkg. lemon instant pudding
2 cooked pie shells (9-inch deep-dish)
1 large Cool Whip
lemon slices

Preparation

In medium pot, combine sugar and cornstarch. Gradually stir in water. Mix 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 several hours or overnight.