1 (9 inch) baked pie shell
2 eggs
1/2 c. frozen lemonade
2 (8 oz.) pkgs. cream cheese
1/2 c. sugar

Beat cream cheese in large mixer bowl until smooth and fluffy; beat in eggs and sugar. Mix in lemonade concentrate. Turn into pie shell. Bake for 30 minutes at 350 degrees. Spread topping over hot pie. Chill at least 8 hours.

TOPPING:

3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2/3 c. water
1 tbsp. butter
1 tbsp. grated lemon rind
1/4 c. lemon juice
2 drops yellow food coloring

Mix sugar, starch, and salt in 1 1/2 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in butter and lemon rind; gradually stir in lemon juice and food coloring. Let cool.