1 env. unflavored gelatin
1/2 c. cold water
2 (8 oz.) pkgs. Philadelphia cream cheese, softened
1/2 c. sugar
1/4 c. milk
1/4 c. lemon juice
1/2 tsp. lemon rind, grated
2 egg whites
1 c. whipping cream, whipped
Lemon Sauce (below)

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing well. Add gelatin gradually, then juice and rind. Chill until begins to thicken but not set. Stir occasionally. Then beat mixture in electric mixer until smooth. Now, beat egg whites until stiff and then fold them and the whipped cream into cream cheese mixture. Pour into lightly oiled 1 1/2-quart mold. Chill until firm. Unmold and serve with Lemon Sauce.

LEMON SAUCE:

3/4 c. sugar
2 tbsp. cornstarch
1/4 c. water
1/4 c. lemon juice
2 egg yolks, beaten

Combine sugar and cornstarch in saucepan; GRADUALLY add water and juice. Cook, stirring constantly, until mixture is clear and thickened. Stir small amount of this hot mixture into beaten egg yolks; return this to hot mixture in saucepan. Cook over low heat, stirring until thickened. Cool. To serve, pour over servings of Bavarian Creme.