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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 Whipped cream Lemon slices 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). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |