Lemon Cloud Pie

Combine 3/4 cup sugar, cornstarch, water, lemon juice and egg yolks in a saucepan, mixing well. Bring to a boil over medium heat, stirring constantly; cook, stirring, for 1 minute after mixture boils. Remove saucepan from heat. Add cream cheese to lemon mixture, combining well. With an electric mixer, beat egg whites until stiff; add remaining 1/4 cup sugar. Fold meringue mixture into lemon mixture. Spoon filling into baked shell and refrigerate for several hours before serving.