Lemon Cream Cheese Pie - cooking recipe

Ingredients

1 c. sugar
2 1/2 c. cold water
2/3 c. lemon juice
3 Tbsp. butter or margarine
1 (8 oz.) pkg. softened cream cheese
1/2 c. cornstarch
3 egg yolks or Egg Beaters
1/8 tsp. salt
1 (14 oz.) can sweetened condensed milk
1 pkg. instant lemon pudding mix
2 (9-inch) baked pie shells
whipped cream and lemon slices for garnish

Preparation

In a saucepan, combine sugar, cornstarch and water.
Cook over medium heat, stirring constantly until thickened and clear. Quickly stir in egg yolks.
Boil 1 minute more.
Remove from heat. Stir in 1/3 cup of lemon juice, salt and butter.
Cool.
Blend cream cheese and condensed milk until smooth.
Add pudding mix and remaining 1/3 cup lemon juice.
Fold into cooled pudding.
Divide in pie shells.
Refrigerate 2 to 3 hours.
Garnish with whipped cream and lemon slices.
Enjoy!