Lemon Cheesecake Pies

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From: Ann Byrne and Southern Living

1 (15 ounce) package refrigerated piecrusts
2 (8 ounce) packages cream cheese, softened
½ cup sugar
1 large egg
2 cups sugar
4 large eggs
¼ cup butter, melted
¼ cup milk
1 Tablespoon grated lemon rind
¼ cup fresh lemon juice
1 Tablespoon all-purpose flour
1 Tablespoon cornmeal
¼ teaspoon salt

Fit each refrigerated piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans.

Bake at 425 degrees for 5 minutes. Remove weights and foil. Bake 2 more minutes or until light golden brown. Cool crusts completely on wire racks.

Beat cream cheese, ½ cup sugar, and 1 egg at low speed with an electric mixer until smooth. Spread cream cheese mixture evenly over crusts.

Whisk together remaining ingredients. Spoon evenly over cream cheese mixture in crusts.

Bake at 350 degrees for 35 minutes or until set, shielding edges to prevent excess browning, if needed. Cool completely on wire racks. Serve with Cool Whip.