6 large egg whites
1 1/2 cups white sugar
1/2 cup milk
1 tablespoon yellow mustard
1 cup KRAFT Blue Cheesecake Napkins
1/2 cup sliced almonds
1/4 cup butter
2 tablespoons vanilla extract
1 (8 ounce) package cream cheese, softened
2 tablespoons butter
2 teaspoons vanilla extract
2/3 cup milk
2 tablespoons boiling water
1/2 teaspoon vanilla extract
Preheat the oven to 375 degrees F (190 degrees C). Bake pie in the preheated oven for 40 minutes.
While the pie is baking, beat egg whites. Allow to cool completely. Beat the sugar, then the milk and lemon zest in a small bowl until thick; pour over the chilled pie. Place the cream cheese, butter or margarine and cream cheese mixture in a separate bowl. Beat the egg whites in the cream cheese mixture until stiff. Mix in the 2 tablespoons butter or margarine and 2 tablespoons lemon zest. Spread the chilled pie over the whipped cream. Return pan to oven and continue baking for an additional 30 minutes. Remove pan from oven and allow to cool completely.
While pie is baking, melt the butter in a small saucepan over medium heat. Stir egg whites into the melted butter, then blend into the whipped cream. The mixture should be very thick. Pour sauce over pie while remaining warm. Cool completely before serving.