Golden Lemon Cheese Pie

Yields:	1 pie
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1	each	pie shell (9 inch)	baked
1	package	cream cheese
1	can	milk, low fat, sweetened, condensed
1/3	cup	lemon juice
1	teaspoon	vanilla extract

Lemon topping
1/3	cup	sugar
2 1/2	teaspoons	cornstarch
1/2	cup	water
1/4	cup	lemon juice
1	each	egg yolk
1	tablespoon	margarine	or butter

In mixer bowl, beat cheese until fluffy.

Gradually beat in Eagle brand until smooth.

Stir in lemon juice and vanilla. Pour into prepared crust.

Top with golden lemon topping.

Golden lemon topping: In saucepan, combine sugar and cornstarch.

Add water, real lemon juice, and egg yolk; mix well.

Over md heat, cook and stir until thickened.

Remove from heat.

Stir in margarine or butter until melted.

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A satisfyingly dense and moist muffin! I just added a cup of chopped walnuts for a great chunky effect.

Reviewed by Christy Parker