Creamy Lemon Pie and Lemon Pastry Shell

Pastry shell -

1 cup flour

1/2 tsp salt

1/3 cup margarine

1 egg yolk

1 T cold water

1 tsp grated lemon rind

1 T lemon juice

In medium bowl stir together flour and salt. With pastry blender cut in margarine until particles are fine.

Stir together egg yolk, water, lemon rind and lemon juice. Sprinkle over flour mixture while tossing to blend well.

Press dough firmly into a ball, flatten slightly, roll into a 12 inch circle, fit loosely into 9 inch pie pan. Fold edge under to form a rim and flute edges. Prick throughly with a fork.

Bake in preheated 425 degrees oven until lightly browned. About 12 minutes.

Filling -

3/4 cup sugar

1/4 cup corn starch

1 cup water

2 egg yolks

1 (3 ounce pkg) cream cheese (cut up)

1 tsp grated lemon rind

1/3 cup lemon juice

3 egg whites

In 2 quart saucepan stir together the sugar and cornstarch. Gradually stir in the water, keeping smooth, whisk in egg yolks. Cook over medium heat, stirring constantly until mixture comes to a boil and is thick and smooth.

Stir in cheese until melted.

Remove from heat and add lemon rind and juice stirring until thoroughly blended.

Cool 10 minutes.

Beat egg whites until stiff, gently fold unto lemon mixture.

Turn into cooled shell.

Chill until firm about 1 hour.