Lemon Cheese Pie - cooking recipe

Ingredients

1 refrigerated pie dough, room temperature (or your own)
1 cup granulated sugar
4 2/3 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
2 tablespoons unsalted butter
2 1/2 teaspoons lemon zest, minced
4 drops yellow food coloring
1/2 cup lemon juice, fresh squeezed
1 (8 ounce) package fat free cream cheese
1/2 cup powdered sugar
1 cup reduced-fat whipped topping
1 teaspoon lemon juice, fresh squeezed

Preparation

Preheat the oven to 450 degrees F.
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.
Bake for 8 minutes, then remove the foil & bake another 5 minutes, before removing to a wire rack to cool.
In a large saucepan, whisk together the sugar, cornstarch & salt, then stir in the water until blended.
Bring to a boil, then cook & stir for 2 minutes or until the mixture is very thick.
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.
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.
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.