Lemon Fluff Pie

• 1 9 in.baked pastry shell (homemade or pre made; either works fine)
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 1/3 cup lemon juice
• 2 egg yolks, sligtly beaten
• 4 ounces cream cheese, cubed and softened
• 2 teaspoons grated lemons, rind of (originally called for 1)
• 1/2 cup heavy cream

1. Bake your pie shell until golden brown; cool completely.
2. In medium saucepan, combine sugar and cornstarch; mix well.
3. Stir in water, lemon juice and egg yolks.
4. Cook over medium heat until mixture boils and thickens, stirring constantly.
5. Boil one minute, still stirring.
6. Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.
7. In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.
8. Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.
9. Serve with extra whipped cream.

pastry shell, sugar, cornstarch, water, lemon juice, egg yolks, cream cheese, grated lemons, heavy cream

Taken from www.food.com/recipe/lemon-fluff-pie-92271 (may not work)