I N G R E D I E N T S
2 c. hot water
8 ounces "lite" cream cheese, at room temperature.
1 1/4 c. sugar
5 T. cornstarch
dash salt
2 egg yolks
3 T. butter
3/4 c. fresh lemon juice (about 6 lemons)
Rind of 2 fresh lemons, finely minced

I N S T R U C T I O N S 
In a non-stick pot, put the sugar, cornstarch and salt.  Gradually add hot water and heat on medium, stirring, till thickened. Put the yolks in a little dish and add about 3 T. of the hot mixture to them, stirring briskly.  Then add the yolks back to the pot.
 Cook for 5 more minutes on low heat, stirring.  Whip the mixture with a mixer until light.  Stir in the butter, rind, and lemon juice - chill 30 minutes.
 With your mixer, combine the lemon mixture and the cream cheese until light and smooth.  Pour into little "pots de creme" containers OR pour into a pretty serving dish.

Chill 4-5 hours.