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 (14 0z.) sweetened condensed milk
1 pkg. ( 8 oz.) cream cheese. softened
1 pkg. (3.4 oz.) instant lemon pudding mix
2 pie shells ( 9 inches) baked
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 one minute, stirring constantly. Remove from heat;
stir in 1/3 cup of lemon juice, salt and butter. Cool for several
hours or overnight. In a mixing bowl, blend condensed milk and
cream cheese until smooth. Stir in pudding mix and remaining lemon
juice. Fold into chilled lemon filling. Divide and pour into
baked shells. Refrigerate for several hours. Garnish with whipped
cram and lemon slices. Yield: 2 pies (12 to 16 servings).
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