Lemon Supreme Pie

• 1 container Unbaked Pie Crust
• 1-1/4 cup Sugar, Divided
• 6 Tablespoons Cornstarch
• 1/2 Tablespoons Salt
• 1-1/4 cup Water
• 2 Tablespoons Butter
• 2 teaspoons Grated Lemon Peel
• 4 drops Yellow Food Coloring
• 1/2 cups Fresh Lemon Juice Plus 2 Tablespoons, Divided
• 11 ounces, weight Cream Cheese, Softened
• 3/4 cups Confectioners Sugar
• 1-1/2 cup Whipped Topping

1. Line the unbaked pie crust with a double tickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove the foil, bake for 5 minutes longer. Cool on a wire rack.
2. In a saucepan, combine 3/4 cup sugar, cornstarch, and salt. Stir in water, bring to a boil over medium heat. Reduce heat, add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat, stir in the butter, lemon peel and food coloring. Gently stir in 1/2 cup lemon juice (d0 not over mix). Cool to room temperature, about an hour. Do not stir.
3. Beat the cream cheese and confectioner's sugar until smooth. Fold in the whipped topping and remaining 2 tablespoons lemon juice. Refrigerate 1/2 cup for garnish. Spread the remaining cream cheese mixture into the shell, then top with the lemon filling. Chill overnight.
4. Place the reserved 1/2 cup cream cheese mixture in a pastry bag with a star tip and pipe stars onto the pie. Store in the refrigerator.

crust, sugar, cornstarch, salt, water, butter, lemon peel, lemon juice, weight cream cheese, confectioners sugar

Taken from tastykitchen.com/recipes/desserts/lemon-supreme-pie/ (may not work)