1/2 c. sugar
2 tbsp. cornstarch
1 env. unflavored gelatin
1 c. milk
1 tsp. finely shredded lemon peel
1/4 c. lemon juice
3 eggs, slightly beaten
1/4 c. butter
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sifted powdered sugar
1 (8 oz.) sour cream
1 tsp. vanilla
1 (9 inch) baked pastry shell
Lemon slices (optional)
Fresh mint sprigs

For filling, in a medium saucepan, combine sugar, cornstarch and gelatin. Gradually stir in milk. Add lemon peel, juice, egg yolks and butter. Cook and stir over medium heat until mixture is thick and bubbling. Reduce heat. Cook and stir for 2 minutes more. Remove from heat - cool.

Beat cream cheese in a large mixing bowl until softened. Add sugar and beat until light and fluffy. Beat in sour cream and vanilla. Stir in lemon mixture. Pour filling into baked pie shell. Cover and chill for 4 hours or until set. Garnish with lemon slices and mint sprigs or dollop with whipped cream. Serves 8.