Lemon Cheese Pie

Directions

1. 1
   Preheat the oven to 450 degrees F.
2. 2
   If using refrigerated pie dough, lightly roll it out to a 12-inch circle, then transfer it to a 9-inch pie plate, trimming the pastry, leaving a 1/2-inch overhang around the edge of the plate. Flute the edges, then line the pastry shell with a double layer of heavy-duty foil.
3. 3
   Bake for 8 minutes, then remove the foil & bake another 5 minutes, before removing to a wire rack to cool.
4. 4
   In a large saucepan, whisk together the sugar, cornstarch & salt, then stir in the water until blended.
5. 5
   Bring to a boil, then cook & stir for 2 minutes or until the mixture is very thick.
6. 6
   Remove the pan from the heat & stir in the butter, lemon zest & food coloring. Carefully stir in the 1/2 cup of lemon juice, before letting this mixture cool for about 1 hour, bringing it down to room temperature.
7. 7
   In a large mixing bowl, carefully beat the cream cheese & powdered sugar until smooth, then fold in the whipped topping & the last 1 teaspoon of lemon juice.
8. 8
   Spread this cheese mixture onto the baked crust, then top that with the lemon filling. Refrigerate for 6 hours or until the top is set, before slicing.