1 (9″) unbaked deep-dish pastry shell

LEMON FILLING:

1 1/2 cups sugar
6 tbs cornstarch
1/2 tsp salt
1 1/4 cups water
2 tbs butter
2 tsp grated lemon peel
4-5 drops yellow food coloring, optional
2/3 cup lemon juice (preferably fresh)

CREAM CHEESE FILLING:

2 pkgs ( one 8 oz & one 3 oz) cream cheese, softened
3/4 cup 10x sugar
1 1/2 cups whipped topping
1 tbs lemon juice

line unpricked pastry shell with a double thickness of heavy-duty foil. bake at 450 degrees for 8 minutes. remove foil; bake 5 minutes longer. cool on a wire rack.

in a saucepan, combine sugar, cornstarch & salt. stir in water; bring to a boil over medium-high heat. reduce heat; cook and stir 2 minutes, or until thickened and bubbly. remove from heat; stir in butter, lemon peel and food coloring, if desired. gently stir in lemon juice. (do not overmix). cool to room temperature about 1 hour.

in a mixing bowl, beat cream cheese and sugar until smooth. fold in whipped topping and lemon juice. refrigerate 1/2 cup for garnish.spread remaining cream cheese mixutre into shell; top with lemon filling. chill overnight. place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. store in refrigerator.

6-8 servings