Combine sugar, cornstarch and flour. Stir in water until smooth. Cook over medium heat until boiling, stirring constantly. Cook 2 minutes. Stir about 1/4 C. of cooked mixture into egg yolks and blend. Return egg yolk mixture to saucepan and cook 2 more minutes, stirring constantly. Remove from heat and stir in butter and lemon juice. Transfer 1/2 C. of the cooked lemon filling to small bowl with the vanilla milk chips. Set rest of lemon filling aside. Microwave the chip mixture on low 1-2 minutes or until chips are melted. Beat cream cheese and add vanilla chip-lemon filling mixture and beat well. Spread over cooled crust. Spoon lemon mixture over the cream cheese layer. Refrigerate 4 hours to set.

Yield: 8 servings