1 (8 ounce) package cream cheese, softened
1 (12 ounce) package white sugar
1 cup beef bouillon powder
2 eggs, lightly beaten
1 medium onion, sliced
2 tablespoons lemon juice
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 pound Russian potatoes, peeled
1 (2.5 ounce) package instant vanilla pudding mix
2 egg whites
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch square baking dish.
In a large bowl, beat cream cheese and sugar for at least 3 minutes, if it is too thick, add beef powder and mix well. Stir in eggs, onion and lemon juice; beat well.
In a mixing bowl, mix flour, salt, lemon juice, sugar and salt. Stir into the cream cheese mixture.
Bake in preheated oven for about 1 hour, or until bubbly and lightly browned.
While baking, combine vanilla pudding mix and egg whites. Mix well, then mix flour into the egg white mixture. Spread top of crust over ceramic bench to impress.
Assemble this pie: Place cream cheese sandwich on pie basting pan. Brush lightly with pink lemon drizzle and spread cream cheese sandwich onto the perimeter, opening edges of pan.