Shelly's Recipe

LEMON CHEESECAKE PIES

Category: Pies - Cream and Custard

1 refrigerated pie crust box containing 2 pie crusts
2 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1 large egg
Lemon Chess Pie Filling (recipe follows)
Garnishes: whipped topping and crushed lemon candies

Fit each pie crust into a 9-inch pieplate. Fold edges under, line pastry with foil and fill pie plate with beans. Bake at 425or 5 minutes. Remove beans and foil. Bake 2 more minutes or until lightly golden brown. Cool completely on wire racks.

Beat cream cheese, sugar and egg at low speed with electric mixer until smooth. Spread mixture evenly over crusts. Spoon Lemon Chess Pie filling evenly over cream cheese mixture.

Bake at 350 for 35 minutes or until set. Shield edges with foil to prevent further browning. Cool completely before garnishing. Makes 2 pie

Lemon Chess Pie Filling
2 cups sugar
4 large eggs
1/4 cup butter, melted
1/4 cup milk
1 tbsp grated lemon rind
1/4 cup fresh lemon juice
1 tbsp flour
1 tbsp cornmeal
1/4 tsp salt

Whisk together all ingredients. Use filling immediately.