Mix 1/2 cup sugar, cornstarch, pineapple, and 2/3 cup water in 4 cup glass measure. Cook, uncovered, on HI for 4 to 5 minutes, or until mixture boils. Stir twice during cooking time. Stir in lemon peel, juice, and beaten egg yolks, then stir in cream cheese. Cook uncovered, on medium low for 1 minute. Beat with electric mixer to blend in cream cheese. Cool. Beat egg whites until frothy and gradually add 1/4 cup sugar until peaks form. Fold into cooled pudding. Spoon into dessert dishes and refrigerate until served.