Lemon Cheesecake Pie

I got this recipe from southern living magazine. i have made it several times and have always been pleased with the results.

Bake refrigerated piecrusts in 425 oven for 5- 8 minutes or until light golden brown.

Cool crusts completely on wire racks.

Beat cream cheese , sugar and egg at low speed with an electric mixer until smooth.

Spread cream cheese mixture evenly over both cooled crusts.

Whisk together the ingredients for the lemon chess pie filling.

Pour immediately over the cream cheese mixture in crusts.

Bake at 350 for 35 minutes or until set.

If needed , shield crust edges with foil to prevent excess browning.

Cool completely on wire racks.

Garnish with whipped cream , if desired.

deep dish pie shells, cream cheese, sugar, egg, eggs, butter, milk, lemon rind, fresh lemon juice, all-purpose flour, cornmeal, salt