Lemon Supreme Pie





1 unbaked deep-dish pastry shell (9")



Lemon Filling:



1-1/2 cup sugar

6 Tablespoons cornstarch

1/2 teaspoon salt

1-1/4 cups water

2 Tablespoons butter or margarine

2 teaspoons grated lemon peel

4-5 drops yellow food coloring, optional

2/3 cups lemon juice



Cream Cheese Filling:



2 packages (one 8 ounce and one 3 ounce) cream cheese, softened

3/4 cup confectioners' sugar

1-1/2 cups whipped topping

1 Tablespoon 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 and salt. Stir in water; bring to boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food coloring. Gently stir in the lemon juice, do not overmix. Cool to room temperature, about 1 hour.



In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pastry shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a star tip; pipe stars onto pie, if you do not have a pastry bag, just dollop.



Store in refrigerator. Makes 6-8 servings.