Lemon Cheesecake Pies

• 1 (15 ounce) package refrigerated pie crusts
• 2 (8 ounce) packages cream cheese, softened
• 12 cup sugar
• 1 large egg
• whipped cream
• crushed lemon decorative candies
• 2 cups sugar
• 4 large eggs
• 14 cup butter, melted
• 14 cup milk
• 1 tablespoon grated lemon rind
• 14 cup fresh lemon juice
• 1 tablespoon all-purpose flour
• 1 tablespoon cornmeal
• 14 teaspoon salt

1. Fit each refrigerated pie crust into a 9-inch pie plate according to package directions; fold edges under; crimp/flute as desired.
2. Line pastry with foil, and fill with pie weights or dried beans.
3. Bake in a 425 oven for 5 minutes; remove weights and foil; bake 2 minutes or until light golden brown; cool crusts completely on wire racks.
4. In a bowl, beat cream cheese, sugar, and egg on low speed using an electric mixer until smooth.
5. Spread cream cheese mixture evenly over cooled pie crusts.
6. In another bowl, whisk together all the Lemon Chess Pie Filling ingredients; spoon filling evenly over cream cheese mixture.
7. Bake in a 350 oven for 35 minutes or until set, covering edges of pie crust with foil if needed to prevent excess browning.
8. Cool completely on wire racks.
9. Garnish with whipped cream and crushed lemon candies, if desired.

cream cheese, sugar, egg, whipped cream, lemon decorative candies, sugar, eggs, butter, milk, lemon rind, lemon juice, flour, cornmeal, salt

Taken from www.food.com/recipe/lemon-cheesecake-pies-208596 (may not work)