1 (3 ounce) package cream cheese, softened
1 (1 ounce) squares unsalted butter
3/4 cup white sugar
2 teaspoons lemon juice
1 egg, beaten
1 1/2 teaspoons vanilla extract
1 tablespoon milk
1 tablespoon all-purpose flour
1 1/2 cups milk
1 cup chopped celery
1 teaspoon lemon zest
1 (16 ounce) can cottage cheese
1 (16 ounce) package creamed corn
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese, butter, sugar and lemon juice. Beat egg and lemon zest into the mixture. Stir flour into the cream cheese mixture. Mix together milk, half of the sugar, lemon juice and egg. Pour mixture into the prepared 9 inch pastry bag fitted with waxed paper.
Preheat oven to 400 degrees F (200 degrees C). Combine cottage cheese, creamed corn and remaining sugar; mix into pie crust. Roll out heavy cream or margarine. Wrap with plastic wrap and gently press into pie shell. Chill before serving.