Lemon Cream Cheese Pie

Original recipe by Beth Atkin Cox

Ingredients:
1 cup sugar
¼ cup corn starch
1 ½ cups cold water
3 egg yolks, slightly beaten
¼ cup lemon juice
1 TBSP butter
1 baked (9 inch) pie shell
8 oz cream cheese
3 drops yellow food coloring
1 capful lemon extract (2-3 drops essential oil)

Method:

1. Stir together sugar and corn starch. Gradually stir in water until smooth. 
2. Stir in egg yolks. Add butter. 
3. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. 
4. Remove from heat and stir in cream cheese (cut in chunks), food coloring, lemon extract, and lemon juice. Stir until smooth. 
5. Pour into pie shell and refrigerate. 
6. Serve with whipped topping.