2 cups water (110 degrees F/45 degrees C)
3 tablespoons butter
1 (8 ounce) package cream cheese, softened
1/2 teaspoon lemon juice
2 tablespoons lemon rind
1 teaspoon skim milk
To skin and cut into 1/2 inch slices: combine water, butter, cream cheese and lemon juice. Mix together and let stand over 1 hour. Cut into large squares.
To make the associated filling: In a medium saucepan, melt the cream cheese and lemon rind over medium heat. Saute for about 5 minutes.
Combine milk and milk, let warm. Gradually stir into mixture until very thick. Increase heat to high and bring milk mixture to a boil. Simmer, without letting milk burn, until thickened. Cool, then pour into a large saucepan. Season with lemon juice and white sugar. Heat without stirring until sauce is almost creamy and thickens when cold, 4 minutes. Garnish with dried herbs and fresh dried basil.