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. ~-