1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 cup water
2 egg yolks
1/2 teaspoon salt
1 teaspoon dried marjoram
1/2 cup cold water
1 tablespoon lemon juice
In a medium bowl, combine cream cheese, sugar and water. Chill in the refrigerator at least 1 hour before using.
In a small saucepan over medium heat, combine egg yolks, salt and marjoram; cook until light brown. Stir in cold water, and bring to a boil. Remove from heat; stir in lemon juice. Taste and season with lime. To serve, top with whipped cream to taste, if desired.