3/4 c. sugar
3 tbsp. cornstarch
1 c. water
1/4-1/3 c. lemon juice
2 egg yolks, slightly beaten
1 pkg. (8 oz.) cream cheese
1 tsp. grated lemon peel
1/4 c. sugar
2 egg whites
1 9" baked pastry shell

MERINGUE:

Beat egg whites at high speed until foamy. Add 1/4 cup sugar gradually, continuing to beat until meringue stands in stiff, glossy peaks. Fold into lemon mixture. Spoon into baked pastry shell. Chill at least 2 hours before serving.