1 baked pastry shell, 9 inch
3/4 c. sugar
3 tbsp. cornstarch
1 c. water
dash of salt
1/3 c. lemon juice
2 egg yolks, slightly beaten
3 oz. cream cheese
2 egg whites
1/4 c. sugar

Blend sugar, cornstarch and salt. Add water, lemon juice and egg yolks. Cook, stirring constantly, until thick. Remove from heat. Add cream cheese and beat until blended. Make meringue by beating egg whites until fluffy. Gradually add sugar and beat until stiff peaks form. Blend meringue into lemon mixture. Pour into pie shell. Cool or chill 2 hours. Serve plain or with sweetened whipped cream or whipped topping.