Use 1/2 cup sugar and mix it with 2/3 cup water with stirred cornstarch and pineapple. For 4 to 5 minutes, place it on the microwave set on HI. Wait until mixture boils and stir it twice while cooking. Add the juice, lemon peel and egg yolks and mix it with the cream cheese. Then cook it on medium low for 1 minute, and keep it uncovered. Use electric mixer to blend in the cream cheese. Let it cool while you start on beating the egg whites. When already frothy, slowly add 1/4 cup sugar. Fold it into a pudding and spoon some on desert dishes. Refrigerate it for a while before you serve your
famous baking masterpiece of Lemon Pineapple Creme.
