Recipe - Lemon Truffle Pie

1 Single pie crust, baked
1 cup Sugar
2 tablespoon Cornstarch
1 One half tablespoon Flour
1 cup Water
2 Egg yolks; beaten
1 tablespoon Butter
One half teaspoon Grated lemon peel
One fourth cup Lemon juice
1 cup White chocolate chips; OR
6 ounce White baking bar
250 g Light cream cheese
One half cup Whipping cream; whipped
1 tablespoon Sliced almonds, toasted

In microwavesafe bowl, combine sugar, cornstarch and flour. Gradually stir
in water until smooth. Cook on High in microwave oven until mixture boils,
stirring several times. Reduce heat; cook 1 minute. Remove from oven. Stir
about One fourth cup hot mixture into egg yolks; blend well. Add yolk mixture back
into hot mixture; stir well. Cook on High in microwave until mixture
bubbles, stirring 23 times. Remove from the oven; stir in butter, peel and
juice. Transfer 1/3 of lemon mixture to small bowl. Immediately add white
chocolate chips and stir until melted. In food processor bowl, beat cream
cheese until smooth. Add melted chocolate chip mixture and mix to blend.
Spread over bottom of cooled crust. Spoon lemon mixture over cream cheese
layer. Refrigerate 2 to 3 hours to set. Pipe whipped cream over pie and
garnish with toasted almonds before serving. Serves 810.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini