Categories: Pies 
      Yield: 8 servings 
  
      1    Single pie crust, baked 
      1 c  Sugar 
      2 tb Cornstarch 
  1 1/2 tb Flour 
      1 c  Water 
      2    Egg yolks; beaten 
      1 tb Butter 
    1/2 ts Grated lemon peel 
    1/4 c  Lemon juice 
      1 c  White chocolate chips; -OR- 
      6 oz -White baking bar 
    250 g  Light cream cheese 
    1/2 c  Whipping cream; whipped 
      1 tb Sliced almonds, toasted 
  
  In microwave-safe 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 1/4 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 2-3 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 8-10.