1 baked pie crust, cooled
1-113 gm pkg jello lemon pie filling
½ cup sugar
1 ¼ cup water
2 egg yolks, beaten
1 cup milk
1-125 gm pkg cream cheese, softened
1 tbsp butter
2 egg whites
¼ cup sugar

Combine pie filling, ½ cup sugar & ¼ cup of water in saucepan. Blend in egg yolks, 1 cup water & milk. Cook, stirring constantly, over medium heat until it comes to a boil. Beat cream cheese in small bowl until smooth. Beat ½ of pie filling into cheese. Stir butter into remaining half of filling. Beat egg whites until foamy. Gradually beat in ¼ cup sugar & continue beating until it forms stiff peaks. Fold egg whites into lemon cheese mixture. Spread evenly in baked pie shell. Chill 5 min. Spoon remaining pie filling over filling in shell. Chill 3 hours.