1 1/4 c. sugar
1/4 c. cornstarch
1 c. water
1 tsp. grated lemon rind
1/3 c. fresh lemon juice
3 eggs, separated
1 pkg. (8 oz.) cream cheese
1 baked 9 inch lemon pastry shell
Cool Whip
Lemon peel and mint sprig, for garnish, optional

LEMON PASTRY SHELL:

Into large bowl, measure: 1 tbsp. sugar 1/2 tsp. salt

Cut in 1/3 cup shortening until mixture resembles coarse crumbs.

Mix: 1 tbsp. lemon juice 1 egg, slightly beaten 1 tbsp. ice water

Sprinkle over flour mixture. Toss with fork. Gather into a ball. Chill, if necessary. Roll out to fit 9 inch pie plate. Line with foil and weight down with uncooked beans. Bake at 400 degrees for 20 minutes or until edges are golden. Remove beans and foil. Cool.

Cheesecake: Combine 1 cup of sugar with cornstarch. Add water, lemon rind and lemon juice. Cook, stirring, until thick. Remove from heat. Beat a small amount of cooked mixture into the egg yolks. Then mix egg yolk mixture into remaining cooked mixture.

Return to heat. Cook, stirring, for 2-3 minutes more or just until mixture comes to a boil. Blend in cream cheese. Cool by placing pan into ice water.

Beat egg whites until frothy. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time. Continue beating until glossy. Fold into lemon mixture. Spread into crust. Chill 2-4 hours before serving. Garnish.