Lemon Cheese Pie

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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

Recipe

• 1 preheat the oven to 450 degrees f.
• 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 bake for 8 minutes, then remove the foil & bake another 5 minutes, before removing to a wire rack to cool.
• 4 in a large saucepan, whisk together the sugar, cornstarch & salt, then stir in the water until blended.
• 5 bring to a boil, then cook & stir for 2 minutes or until the mixture is very thick.
• 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 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 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.