✓ Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper

✓ Whisk softened cream cheese until smooth

✓ Add sugar, lemon juice, lemon zest, and one whole egg; mix until pale and slightly thickened

✓ Sprinkle cornstarch over the mixture and fold gently until fully incorporated

✓ Unroll pie crust sheets and cut into 4‑inch circles

✓ Place a tablespoon of filling in the center of each crust circle

✓ Moisten edges with water, fold over to form a half‑moon, and seal with a fork

✓ Brush each sealed pie with egg wash made from one egg and one tablespoon water

✓ Arrange pies on the prepared sheet and bake for 15‑18 minutes until golden brown

✓ Rotate the sheet halfway through baking for even color

✓ Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely

✓ Sift powdered sugar over the cooled pies and optionally garnish with lemon zest or mint

✓ Serve at room temperature or slightly chilled, storing leftovers in the refrigerator