Cheerful-looking, like sunshine in winter—lemon tang is refreshing
Sift flour with salt; cut in shortening until mixture resembles coarse cornmeal. Combine egg with lemon juice and peel; sprinkle over flour mixture and mix lightly with fork until dough holds together. Roll out and fit into a 9" pie pan; flute edge and prick over entire surface with a 4-tined fork.
Combine 1 c. sugar with cornstarch; add water, lemon peel and juice, and egg yolks, slightly beaten. Stir until smooth. Cook, stirring constantly, until mixture thickens. Remove from heat and blend in cream cheese. Cool thoroughly.
© 1965 All rights reserved. Published by Farm Journal.