Lemon Cream Cheese Pie
Serves 8

Crust:
1 2/3 Cups graham cracker crumbs, finely crushed
1/4 Cup sugar
1/3 Cup butter or margarine, softened

Filling:
8 oz cream cheese
2 tbsp butter
1/2 cup sugar
1 egg
2 tbsp flour
2/3 cup milk
1/4 cup lemon juice
2 tbsp grated lemon peel (optional)

Lemon Topping:
1 1/2 tablespoons corn starch
1 cup water
1 tablespoon butter
1 cup sugar
1 lemon (juice & peel)

Crust:
In plastic bag, finely roll 10-12 graham crackers, or use food processor. Combine crumbs, sugar, and butter. Blend well with fork or pastry blender. Using back of large spoon, press crumb mixture inside 9-inch pie plate to coat bottom and sides evenly.

Filling directions:
In a large bowl, cream the cream cheese and butter. Add sugar and egg yolk. Mix well. Add flour, milk, lemon juice and peel. Pour into graham cracker crust; bake 35 minutes in a 350 degree oven. Chill.

Lemon Topping Directions:
Mix the corn starch in a 1/3 cup of the cold water and bring the rest of the water to the boiling point. Add the moistened corn starch and cook until transparent. Add the butter, sugar, lemon juice and grated rind and set aside to cool. Beat the lemon mixture well until smooth and place on top of the baked pie. Refrigerate and serve when cold.