Combine cranberries, 3/4 cup sugar, cranberry juice, lemon juice and lemon rind in a large pan.

Cook over medium heat for 10-15 minutes, stirring frequently as it thickens.

Strain mixture through a wire mesh strainer into a bowl & set aside. (Discard pulp).

Combine 1/4 cup of divided sugar and cornstarch in a medium pan.

Gradually stir in milk and bring to a boil.

Reduce heat and cook, stirring constantly for 1 minute.

Remove from heat, and stir in vanilla.

Gently fold into the cranberry mixture.

Cover and chill for 1 hour.

Sprinkle gelatin over cold water in a small saucepan and let stand 1 minute.

Cook over low heat, stirring until gelatin dissolves, about 2 minutes.

Combine cream cheese and powdered sugar in a blender, cover and process until smooth.

Set aside.

Beat egg whites and cream of tartar at high speed with beater until stiff peaks form.

Combine remaining 1/2 cup sugar and 1/4 cup water in a small pan.

Bring to a boil, cook without stirring until candy thermometer reads 238 degrees - about 7 minutes.

Gradually pour sugar mixture in a thin stream over the beaten egg whites while beating at a high speed until mixture cools and sets.

Gently fold egg white mixture into lime mixture.

Layer 1/2 of cranberry mixture and all of the lime mixture evenly into 12 parfait glasses.

Cover and chill 15 minutes.

Spoon remaining cranberry mixture over the lime layer.

Cover and chill 2 hours.

Garnish if desired with fresh cranberries and lime zest.