Lemon Cream Cheese Pie - cooking recipe

Ingredients

2 1/2 c. water
1/3 c. lemon juice
1 c. sugar
1/2 c. cornstarch
3 Tbsp. margarine
dash of salt
1/3 c. lemon juice (yes, again)
Cool Whip
3 egg yolks, well beaten
1 (4 oz.) pkg. instant lemon pudding
2 baked 9-inch pie crusts
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) pkg. softened cream cheese

Preparation

In saucepan combine water, sugar and cornstarch.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat and stir for 2 more minutes.
Beat 1 cup hot mixture into egg yolks. Transfer back into saucepan and bring to gentle boil.
Cook for about 2 minutes.
Remove from heat, add 1/3 cup lemon juice, margarine and salt.
Stir until margarine melts.
Cover with clear plastic wrap and chill for a couple hours.
Beat sweetened condensed milk, cream cheese, 1/3 cup lemon juice and pudding mix. Pour this mixture into 2 pie crusts.
Over this layer, add the cooled lemon mixture.
Top with Cool Whip.