1/2 cup sugar
1 tablespoon flour
8 ounces cream cheese, room temperature
2/3 cup evaporated milk
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
9-inch graham cracker crust
In a medium mixing bowl, beat eggs until thick and light yellow. Add a half cup of sugar and flour, beating until blended. Pour the egg mixture into a measuring cup.
In the same bowl, beat cream cheese with a small amount of evaporated milk until smooth. Add remaining milk, lemon juice and grated lemon peel; beat until smooth and well-blended.
Pour egg mixture into the cream
cheese mixture; stir until blended.
Pour mixture into the graham cracker crust. Bake at 325 degrees for 25 to 30 minutes. Cool completely before serving or store in refrigerator until ready to serve.