Source: Taste of Home, Jun/Jul 1998

1 unbaked deep-dish pastry shell (9inches)

Lemon Filling: 1-1/2 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring, optional
2/3 cup lemon juice

Cream Cheese Filling:
2 packages(one 8 ounces,one 3 ounces) 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' 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 a boil over medium-high heat. Reduce heat; 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.

In a mixing bowl, beat 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. Yield: 6-8 servings.