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
1 can Eagle Brand milk
8 oz. cream cheese
1 (3.4 oz.) pkg. lemon flavored instant pudding mix
2 (9-inch) pie shells, baked

Preparation

In saucepan, combine sugar and cornstarch.
Gradually stir in water, mixing until smooth.
Cook and stir over medium-high heat until thick and clear.
Quickly stir in egg yolks.
Bring to a boil and boil for 1 minute, stirring constantly.
Remove from heat and stir in 1/2 cup lemon juice, salt and butter.
Cool for several hours.