LEMON CREAM CUSTARD PIE

"A light custard tops a luscious cream layer in this lemon lover’s pie."

FOR THE CREAM CHEESE LAYER:
1 (8 oz.) package cream cheese, softened
1/4 cup sugar
1 egg
1 (9-inch) unbaked pie crust
FOR THE CUSTARD:
1/2 cup sugar
2 eggs
3/4 cup Karo Light Corn Syrup
1/3 cup lemon juice
2 tablespoons butter, melted
1 tablespoon Argo or Kingsford's corn starch
2 teaspoons grated lemon peel
OPTIONAL GARNISHES:
whipped cream
lemon peel

Preheat oven to 350 degrees F.

Beat cream cheese, 1/4 cup sugar and 1 egg until smooth in small bowl with mixer at medium speed. Spread evenly in pie crust.

Using same bowl, combine custard ingredients and beat until well blended. Pour over cream cheese layer.

Bake 50 to 55 minutes or until filling is puffed and set. Cool on wire rack.

Garnish with whipped cream and lemon peel, if desired. Store pie in refrigerator.

Servings: 8