2 3/4 cups white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 cup milk
1 cup egg yolks
1 (8 ounce) package cream cheese, softened
2 tablespoons white sugar
Bring a large pot of water to boil. Add butter or margarine and mix until smooth. Add egg yolks, vanilla extract, lemon zest and milk; mix until smooth. Stir into custard mixture. Bring to a full boil. Remove from heat.
Place cream cheese in a small mixing bowl. Stir in sugar until evenly coated. Chill for 10 minutes. Fold over cream cheese mixture and spread on a large baking sheet. Pipe meringue or whipped cream onto cooled pastry; leaving a 1-inch border on sides to seal edges. Store in refrigerator.