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1 9-inch baked pie shell

1 cup granulated sugar

3 tablespoons corn starch

1 cup water

1/3 cup fresh lemon juice

1 (3-ounce) package cream cheese

2 fresh eggs, separated (see Food Safety)

1/4 cup granulated sugar

1. Combine 3/4 cup sugar, cornstarch, water, lemon juice and egg yolks in a saucepan, mixing well. Bring to a boil over medium heat, stirring constantly; cook, stirring, for 1 minute after mixture boils. Remove saucepan from heat.
2. Add cream cheese to lemon mixture, combining well.
3. With an electric mixer, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold meringue mixture into lemon mixture.
4. Spoon filling into baked shell and refrigerate for several hours before serving.

Makes 8 servings.