Lemon-Cream Cheese Pies



2 1/2 cups water
1 cup sugar
1/2 cup cornstarch
3 well-beaten egg yolks
1/3 cup lemon juice
3 tablespoons butter or margarine
Dash salt
1 14 - ounce can sweetened condensed milk
1 8 - ounce package cream cheese, softened
1/3 cup lemon juice
1 4-serving-size package instant lemon pudding mix
2 Baked Pastry Shell
Whipped cream
Lemon slices

1.In a saucepan, combine the water, sugar, and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more.
2.Beat about 1 cup of the hot mixture into the egg yolks. Transfer all the mixture back to the saucepan. Bring to a gentle boil and reduce heat. Cook and stir for 2 minutes.
3.Remove from heat. Add 1/3 cup lemon juice, butter, or margarine and salt; stir until butter melts. Cover surface of mixture with clear plastic wrap and chill in the refrigerator for 3 to 24 hours.
4.In a large bowl, beat together the sweetened condensed milk, cream cheese, 1/3 cup lemon juice, and pudding mix. Fold in chilled mixture.
5.Turn into prepared crusts. Garnish with whipped cream and lemon slices. Makes 2 pies (8 servings each).

•You can make these pies ahead of time, then cover and freeze one to eat later. To defrost, let the pie stand at room temperature for 3 to 4 hours or place in the refrigerator overnight.

Yield: 2 Pies