Lemon Cream Pie

1 1/4 c. sugar

6 Tbsp. cornstarch

1/4 tsp. salt

1 1/2 c. water

3 egg yolks, slightly beaten

1 Tbsp. lemon zest

6 Tbsp. lemon juice (fresh)

1 Tbsp. butter

1 c. heavy cream, whipped and sweetened

Baked 9 inch. pie shell

Combine sugar, salt, and cornstarch in a saucepan; blend well. Place over Medium heat and add water, stirring constantly until thick and smooth. Bring to a full boil to thoroughly cook the cornstarch. Remove from heat and add a little of the hot pudding to egg yolks while stirring rapidly. Return egg mixture to hot pudding and reheat, stirring constantly, just until smooth. Remove from heat and add lemon juice, rind, and butter.

Cream cheese filling:

3 oz. pkg. cream cheese

1/2 c. sugar

1/2 pt. whipping cream

1 Tbsp. lemon juice

Whip cream; set aside. Mix cream cheese, sugar, and lemon juice, then add whipped cream. Spread cream cheese filling over pie shell. Pour lemon filling on top of cream cheese filling. Chill. Serve pie topped with whipped cream.