Mix well and combine the following in a sauce pan:
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/3 cup lemon juice
- 2 slightly beaten egg yolks
Cook over medium heat, stirring constantly until thick. Remove from heat and add 3 or 4 ounces cream cheese and blend well.
Cool while preparing meringue.
Beat 2 egg whites until soft mounds form. Gradually add 1/4 cup sugar, beat until stiff peaks form. Fold into lemon mixture. Spoon into baked shell. Chill at least 2 hours.
If desired you can sprinkle with crumbled pastry.
Tip: Let cream cheese set out for awhile to soften, it will blend into the lemon filling better.
This is my boys FAVORITE pie and how the 14 year old gets paid for mowing Elsies yard, which is a good thing – cause I just can’t seem to make this pie NEARLY as good as she can!