DIRECTIONS:

Heat oven to 450 degrees. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 450 degrees for 9-11 minutes or until light golden brown. Cool completely.

Meanwhile, in medium saucepan, combine sugar and cornstarch; mix well. Stir in water, lemon juice and egg yolks. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth. Cool to room temperature.

In large bowl, beat 1/2 cup whipping cream until soft peaks form; fold into lemon mixture. Spoon filling mixture evenly into cooled baked shell. Cover surface with plastic wrap; refrigerate for at least 6 hours or ovenight. Spoon or pipe whipped cream over filling. Garnish as desired. Store in refrigerator.