1 1/2 c. crushed graham crackers
2 1/2 tbsp. sugar
2 tsp. grated lemon rind
2/3 c. finely chopped walnuts
2/3 c. melted butter

FILLING:

3/4 lb. cream cheese
2/3 c. sweetened condensed milk
4 tbsp. lemon juice
2 tsp. grated lemon rind
2/3 c. cream

TOPPING:

3 tbsp. butter
2/3 c. sugar
1 egg
2 1/2 tbsp. lemon juice

1. Mix together the crushed graham crackers, sugar, lemon rind, walnuts and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan.

2. Soften the cream cheese, then beat together with the condensed milk, lemon juice and lemon rind until smooth.

3. Beat the cream and gently fold into the cream cheese mixture.

4. Pour into the prepared crust and chill.

5. Melt the butter in the top of a double boiler over simmering water. Remove from heat.

6. Mix in the sugar, lightly beaten egg and lemon juice.

7. Return to the heat and cook, stirring constantly, until the mixture thickens. Remove from heat and cool.

8. Spread the topping over the cheese cake and chill again before serving. Serves 6-8.