°1 froz 9-inch deep crust pie
°1 can (212g) Shiriff Lemon Pie Filling
°1/3 cup cold water
°1 ¾ cup boiling water
°2 eggs
°1 package 250 g cream cheese, softened


Thaw pie crust and bake according to package directions.
Let cool.
Bake lemon pie filling according to package directions but use 2 whole eggs, 1/3 cup cold water and 1 ¾ boiling water.
Leave to cool for 5 minutes.
Beat cream cheese until smooth.
Reserve 1 cup of the lemon pie mix for the last step.
Gradually stir in cream cheese, remaining pie filling.
Pour into the crust and refrigerate for 15 minutes.
Spread reserved pie filling over pie.
Refrigerate 3 hours and garnish with whipped cream and lemon slice, if desired.

Enjoy !