| 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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