Lemon Cheesecake Pie

To make lemon pastry shell

Preheat oven to 400 degrees

Into large bowl combine all purpose flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs.

Mix lemon rind, lemon juice, egg and ice water, sprinkle over flour mixture, toss with fork.

Gather into a ball. Chill, if necessary. Roll out to fit a 9 inch pie plate.

Line with foil and weight down with uncooked beans or rice. Bake for 20 minutes or until edges are golden. Remove beans and foil, cool.

For filling

Combine 1 cup sugar with cornstarch. Add water, lemon rind and lemon juice into a medium saucepan. Cook on medium heat, stirring until thick.

Remove from heat, beat a small amount of the cooked mixture into the egg yolks. Then mix egg yolk mixture into remaining cooked mixture.

Return the mixture to heat. Cook, stirring for 2 to 3 mins more or just until mixture comes to a boil. Blend in cream cheese. Cool by placing saucepan into a bowl of ice water.

Beat egg whites until frothy. Beat in remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until glossy. Fold into lemon mixture, spread evenly into crust.

Chill 2-4 hours before serving. Garnish with whipped cream, lemon peel and mint sprig, if desired.