Salad.

Double Lemon Cream Pie

Crust:
1/3 cup butter
¾ cup a.p. flour
½ cup chopped, toasted walnuts

Cut butter into flour. Add nuts and for a ball. Press into bottom and sides of 9 inch deep dish pie plate. Bake at 350° for 15 min. Cool on rack.

Filling #1:

6 oz. Cream cheese at room temperature
¾ cup confectioner’s sugar
¾ cup heavy cream, whipped and lightly sweetened
3 tsp. lemon zest
1 tsp lemon juice
Blend cream cheese and sugar until smooth. Fold in cream, lemon juice and zest. Spread over cooled crust. Refrigerate.

Filling #2:
1 ½ cup sugar
1 ½ cup water
½ cup cornstarch
1/3 cup cold water
4 egg yolks, lightly beaten
½ cup lemon juice
3 Tbsp. Butter
Whipped cream for garnish
Combine sugar and 1 ½ cups water and heat to boil. Mix cornstarch and 1/3 cup water to smooth paste. Add to boiling sugar mixture gradually, stirring constantly. Cook until thick and clear. Remove from heat. Combine yolks and lemon juice and stir into thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Cover and cool.

Spread over cream cheese filling. Chill. Garnish with additional whipped cream before serving.