1 (9") baked pastry shell, cooked
2 (8 oz.) pkg. cream cheese, softened
2 eggs
1/2 c. sugar
1/2 c. frozen lemonade concentrate, thawed
Lemon Topping

LEMON TOPPING:

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

Beat cream cheese in large mixer bowl until smooth and fluffy; beat in eggs and sugar. Mix in lemonade concentrate. Turn into pastry shell. Bake in 350 degree oven for 30 minutes. Spread Lemon Topping carefully over hot pie. Chill at least 8 hours. Garnish with lemon slices if desired.

Mix sugar, cornstarch 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 until butter melts. Gradually stir in lemon juice and food coloring. Let cool.