across bottom and sides of 2 8-9 inch pie pans and bake in preheated oven for 5-10 minutes. Chill well before filling. LEMON TOPPING FOR CHEESE CAKE Combine egg yolks, sugar, butter rind, and lemon juice in top half of a double boiler. Cook over simmering water until quite thick, then cool slightly. Mix cornstarch with water and stir into lemon mixture. Cool before spreading on cheese cakes.