Lemon Cheese Pie

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.

* Per serving · 4 servings · Values may vary.

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