Lemon Cheese Pie

Submitted By: Linda Holmes Portland Oregan

8 oz. softened cream cheese
14 oz. Eagle Brand Condensed milk
1/3 cup Real Lemon lemon juice
1 tsp Vanilla

Beat cream cheese until fluffy. Gradually beat in milk. Add lemon and
vanilla.

Pour into graham cracker crumb pie crust (I buy mine already made at
the store but I assume you could make your own if you were so inclined.)

Topping:

1/3 cup sugar
2 1/2 tsp corn starch
1/2 cup water
1/4 cup lemon juice
1 egg yolk
1 Tbl margarine

Mix sugar, corn starch, water, lemon juice and egg yolk well over
medium heat until thickened.
Remove from heat and add 1 Tablespoon margarine. (I have actually
forgotten and added the margarine with the mixture and it really made no
difference)
Keeping the egg from cooking is the only touchy part.)

Pour over the pie mixture and chill for at least a couple of hours. The
beauty of this is you can make it a day in advance and keep in the fridge.