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.

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