Lemon Pie (2 Pies)

2 prebaked and cooled single pie crusts 

1st Layer 

1 ½ c sugar 

6 T cornstarch 

¼ tsp salt 

2 c cold water 

3 egg yolks beaten 

1/3 c lemon juice 

¼ c butter cubed 

1 tsp grated lemon peel 

1 tsp lemon extract 

3 drops yellow food coloring 

2nd Layer 

1 pkg cream cheese 

1 c powder sugar 

1 ½ c cold milk 

2 small pkg instant lemon pudding 

Topping 

1 pkg cream cheese 

1 cup powder sugar 

1 16oz Cool Whip 

In a large saucepan combine sugar, cornstarch, and salt.  Stir in water until smooth.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat, cook and stir 2 minutes longer.  Remove from heat.  Stir small amount of hot filling into egg yolks; return all to pan stirring constantly.  Bring to gentle boil; cook and stir 2 minutes longer.  Remove from heat.  Gently stir in lemon juice, butter, lemon peel, extract and food coloring.  Cool to room temperature without stirring.  Spread lemon mixture onto crusts.  Refrigerate for 30 mins or until firm. 

In large bowl beat cream cheese and sugar until smooth.  Gradually beat in milk.  Add pudding mix, beat 2 minutes longer.  Let set until soft set about 3 minutes.  Gently spread onto pies.  Refrigerate for 30 minutes or until set.   

For topping beat cream cheese and sugar until smooth.  Fold in whip topping.  Spread over tops of pies.  Refrigerate until set.