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Ingredients

How to make it

  • 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 3/4 cup sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. Do not stir.
  • In a mixing bowl, beat room temperature 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 shell; top with lemon filling. Chill overnight.
  • Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    wow gotta make this high5 great post love the filling print and save try thanks
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    " It was excellent "
    m2googee ate it and said...
    Printing this one off to try today!
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    Looks and sounds yummy, you have my 5
    Was this review helpful? Yes Flag

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