Prepare pie crust according to package directions for one-crust filled pie using
9-inch pie pan.
Heat oven to 375 degrees F.
In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually
add cold water, stirring constantly until blended.
In small bowl, beat egg yolks
slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes
or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from
Stir in lemon juice, butter and lemon peel; blend well.
In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth.
Add egg; blend well.
Spoon and spread cream cheese mixture in prepared crust.
Spoon lemon mixture over cream cheese mixture; spread carefully to cover.
Bake at 375 degrees F for 35 to 40 minutes or until crust is golden brown. (Center
will not be set.)
Cool for 30 minutes.
Refrigerate 1 1/2 hours or until completely chilled.
Serve topped with whipped cream.
Store in refrigerator.
Nutrition Information Per Serving: Serving Size 1/8 of Recipe; Calories 420;
Calories from Fat 230
% Daily Value Total Fat 26 g 40 %; Saturated 14 g 70 %; Cholesterol 145 mg
48 %; Sodium 250 mg 10 %; Total Carbohydrate 41 g 14 %; Dietary Fiber 0 g 0 %; Sugars
26 g; Protein 5 g; Vitamin A 15 %; Vitamin C 2 %; Calcium 4 %; Iron 4 %