Lemon Cream Cheese Pie

• 1 cup sugar
• 1/2 cup cornstarch
• 2-1/2 cups cold water
• 1/8 teaspoon salt
• 3 large eggs yolks, lightly beaten
• 3 tablespoons butter
• 2/3 cup lemon juice, divided
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 package (3.4 ounces) lemon-flavored instant pudding mix
• 2 pie shells (9 inches), baked
• Whipped cream
• Lemon slices

1. In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
2. Remove from the heat. Stir in butter. Gently stir in 1/3 cup lemon juice. Cool for several hours or overnight.
3. In a large bowl, beat cream cheese and condensed milk until smooth. Stir in pudding mix and remaining lemon juice.
4. Fold into chilled lemon filling. Divide and spoon into baked pie shells. Refrigerate for several hours. Garnish with whipped cream and lemon slices.

sugar, cornstarch, cold water, salt, eggs yolks, butter, lemon juice, cream cheese, condensed milk, lemonflavored instant pudding mix, pie shells, cream, lemon slices

Taken from www.tasteofhome.com/recipes/lemon-cream-cheese-pie/ (may not work)