1 baked pie crust
Lemon fluff filling
Tangy lemon filling
Topping

Prepare pie crust and cool. Prepare fluff filling. Spoon into baked pie shell, making a small well in center for tangy filling. Refrigerate. Prepare tangy filling. As it cools, make topping. When filling is cool, gently spread it over the bottom filling. Decorate pie with topping. Makes a 9 inch pie.

PIE CRUST:

1/2 c. cold butter Crisco
1 1/3 c. flour
1/2 tsp. salt
3 tbsp. water
1 tbsp. lemon juice
Cut Crisco into flour and salt.

Sprinkle dough with water and lemon juice. Make into a ball and roll to fit 9 inch pie pan. Bake at 450 degrees for 10 to 12 minutes.

LEMON FLUFF FILLING:

1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 can (6 oz.) frozen lemonade, thawed
1 pkg. (3 1/2 oz.) instant lemon pudding mix
1 c. whipping cream, whipped

Combine cream cheese and condensed milk. Beat until smooth. Add lemonade. Blend well. Beat in pudding mix. Mix until smooth. Fold in whipped cream until fully blended.

1 1/2 c. sugar
1 1/2 c. plus 1/3 c. water, divided
1/2 c. cornstarch
4 egg yolks
1/2 c. fresh lemon juice
1 tbsp. butter
1/2 tsp. salt

Combine sugar and 1 1/2 cups water. Put on to boil. While waiting, combine cornstarch and remaining water to make a smooth paste. In separate bowl, combine egg yolks and lemon juice, beating until smooth. When sugar mixture boils, slowly stir in cornstarch mixture. Stir constantly until thickened and clear. Remove from heat and stir in yolk mixture until smooth. Return to heat.

Cook until mixture bubbles, 1 to 2 minutes. Remove from heat. Add butter and salt. Stir and blend well. Pour into bowl and cool.

TOPPING:

1 1/2 c. whipping cream
1 tsp. vanilla
2 tbsp. confectioner's sugar

Beat cream until soft peaks form. Add other ingredients. Beat until stiff.