1 recipe pastry for a 9 inch double crust pie
2 (9 inch) pie shells, baked
2 large egg whites
1/2 cup white sugar
1/4 cup lemon juice
1/8 teaspoon lemon extract
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon lemon zest
1 egg
1 cup milk
1 (8 ounce) package cream cheese
1/3 cup lemon juice
Preheat oven to 375 degrees F (190 degrees C). Reserve 1/3 cup of the lemon juice. Pour lemon juice and lemon juice into the bottom of a 9x13 inch baking dish.
Beat egg whites on medium speed until foamy. Mix lemon juice, lemon zest, lemon juice and lemon zest in small bowl. Spread evenly over crust.
Bake in preheated oven until pastry is golden brown, about 38 minutes. Cool on a rack. Place in refrigerator. Cover and chill.
With cream cheese and lemon juice, whip lemon juice to desired consistency. Whip cream cheese and lemon juice until very thick. Spread over filling. Cool completely. Cut into 1 inch squares. Serve warm.