Lemon Fluff Pie - cooking recipe

Ingredients

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

Preparation

Bake your pie shell until golden brown; cool completely.
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 one minute, still stirring.
Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature.
In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture.
Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight.
Serve with extra whipped cream.