1 (9") pie shell, baked & cooled
3/4 c. sugar
1/4 c. cornstarch
1 c. water
1 tsp. grated lemon rind
1/3 c. lemon juice
2 egg yolks
4 oz. cream cheese
2 egg whites
1/4 c. sugar

Cook first 6 ingredients in double boiler until thick. Cool slightly and add 4 ounces cream cheese, cut in small pieces. Stir until blended. Beat 2 egg whites and 1/4 cup sugar until stiff. Fold into lemon mixture. Spoon into pie shell and chill at least two hours.