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
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. ~-