|Graham cracker crust||1 (Optional)|
|Lemon||1 , rind grated|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cream cheese||6 Ounce (Two Packages)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Fruit cocktail||1 Cup (16 tbs), drained|
Line a 9-inch pie plate or 11 by 7 by 1 1/2-inch baking dish with graham cracker crust or omit altogether.
Melt butter in top of double boiler.
Remove from heat.
Add grated lemon rind, juice and sugar; mix.
Add eggs and mix well.
Cook over boiling water until thickened, stirring constantly.
Stir up cream cheese until creamy, gradually add lemon mixture.
Fold in cream and fruit.
Chill in refrigerator (overnight if possible).