1 c. sugar
1/2 c. cornstarch
2 1/2 c. cold water
3 egg yolks, beaten
2/3 c. lemon juice, divided
1/8 tsp. salt
3 tbsp. butter
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese
1 (3.4 oz.) pkg. lemon instant pudding
2 cooked pie shells (9-inch deep-dish)
1 large Cool Whip
lemon slices

In medium pot, combine sugar and cornstarch. Gradually stir in water. Mix until smooth. Cook and stir over medium-high heat until thickened and clear. Quickly stir in egg yolks. Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Stir in 1/3 cup lemon juice, salt and butter. Cool several hours or overnight.

Blend milk and cream cheese until smooth. Stir in pudding and lemon juice. Fold into filling. Pour into baked pie shells. Refrigerate several hours. Garnish with Cool Whip and lemon slices.