Lemon Layer Cream Cheese Pie

• 1 9 inch pie shell
• Lemon Layer
• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1 cup cold water
• 2 egg yolks
• 3 tablespoons lemon juice
• 1 tablespoon butter
• 2 teaspoons grated lemons, rind of
• Cream Cheese Layer
• 1/3 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• Topping
• 1/2 cup whipped cream
• 1 tablespoon confectioners' sugar

1. Heat oven to 375u0b0F For lemon layer: In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well.
2. Gradually add cold water, stirring constantly until blended.
3. In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan.
4. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly.
5. Boil 1 minute.
6. Remove from heat.
7. Stir in lemon juice, butter and lemon peel; blend well.
8. For cream cheese layer: In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth.
9. Add egg; blend well.
10. Spoon and spread cream cheese mixture in prepared crust.
11. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.
12. Bake at 375u0b0F for 35 to 40 minutes or until crust is golden brown.
13. (Center will not be set.) Cool 30 minutes.
14. Refrigerate 1 1/2 hours or until completely chilled.
15. Whip cream and sweeten it to taste.
16. Serve pie topped with whipped cream.
17. Store in refrigerator.

shell, lemon layer, sugar, cornstarch, cold water, egg yolks, lemon juice, butter, grated lemons, cream cheese layer, sugar, cream cheese, egg, topping, whipped cream, sugar

Taken from www.food.com/recipe/lemon-layer-cream-cheese-pie-107451 (may not work)