Stir the boiling water into the box of jello, mixing for about 2 minute.
Add the cream cheese and lemon juice.
Mix until all lumps have disappeared.
Pour into an 8″ square pan and chill until set.
Cut into 8 squares.
Helpful hint from a foodie on making a healthy crust base:
“I used a crunchy base using 3/4 cup of pecan flour and 3/4 cup almond flour, together with 2oz melted butter. Press the mixture into a pie dish and bake for 15 mins at 350.”