lemon supreme pie

• 1 graham cracker crust
• 1 1/4 cup granulated sugar
• 6 tbsp cornstarch
• 1/2 tsp salt
• 1 1/4 cup water
• 2 tbsp butter
• 2 tsp grated lemon peel
• 4 drops yellow food coloring
• 1/2 cup lemon juice
• 11 oz soft cream cheese
• 3/4 cup confectioners' sugar
• 1 1/2 cup cool whip
• 1 tbsp lemon juice

1. Read through all directions before starting.
2. Combine 3/4 Cup granulated sugar, cornstarch and salt into medium pot.
3. Stir in water until smooth.
4. Bring to a boil over medium-high heat.
5. Reduce heat and add remaining gran.
6. sugar.
7. Cook and stir for 2 minutes or until thick and bubbly.
8. Remove from heat; stir in butter, lemon peel and food coloring.
9. Gently stir in lemon juice.
10. Cool to room temp.
11. about 1 hour.
12. For Cream Cheese filling - beat cream cheese and con.
13. sugar in Large bowl until smooth.
14. Fold in whipped topping and lemon juice.
15. Refrigerate 1/2 Cup for garnish.
16. Spread remaining cream cheese into shell, top with lemon filling.
17. Place reserved cream cheese in pastry bag and pipe star on pie.
18. Store in fridge.
19. Refrigerate overnight or until setup.
20. Eat and Enjoy :)

graham cracker crust, sugar, cornstarch, salt, water, butter, lemon peel, coloring, lemon juice, cream cheese, sugar, cool whip, lemon juice

Taken from cookpad.com/us/recipes/349487-lemon-supreme-pie (may not work)