1 (15 ounce) can whole kernel corn, cooked and drained
3/4 cup milk
1/4 teaspoon salt
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon cream
1 tablespoon grated lemon rind
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium saucepan place the corn kernels over medium heat. Cook and stir 2 minutes. In a medium, microwave safe bowl, combine milk, salt, butter and flour. Stir until whole. Remove from microwave.
Pour corn mixture into the prepared dish. Cover with egg yolks, stirring until egg mixture is evenly distributed. Place corn mixture over corn, then spread cream cheese mixture over corn. Ladle lemon rind over all. Top with whipped cream.
Bake uncovered in preheated oven for 50 minutes, or until heated through.