1 can Eagle Brand milk
1/2 c. lemon juice
2 (8 oz.) pkg. cream cheese
2 egg yolks
1 tsp. vanilla

Whip the cream cheese until smooth. Blend milk, lemon juice and egg yolks. Combine with the cream cheese and beat until smooth; add vanilla. Pour into baked pastry shell. (Can use a vanilla wafer crust and sprinkle vanilla crumbs on top.)