| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies, Desserts | 1 | Servings | |
INGREDIENTS
| 1 | (9") graham cracker baked | |
| Pie shell | ||
| 1 | pk | (8-oz) cream cheese, softend |
| 1 | cn | (14-oz) Eagle brand sweeten- |
| Ed milk (not evaporated | ||
| Milk) | ||
| 1/3 | c | Real lemon juice |
| 1 | ts | Vanilla extract |
| Golden lemon topping: | ||
| 1/3 | c | Sugar |
| 2 1/2 | ts | Cornstarch |
| 1/2 | c | Water |
| 1/4 | c | Real lemon juice |
| 1 | Egg yolk | |
| 1 | tb | Margarine or butter |
INSTRUCTIONS
In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle brand until smooth. Stir in lemon juice & vanilla. Pour into prepared crust. Top with golden lemon topping. Golden lemon topping: In saucepan, combine sugar & cornstarch. Add water, real lemon juice, & egg yolk; mix well. Over md heat, cook & stir until thickened. Remove from heat. Stir in margarine or butter until melted. ~-
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