Make the Sweet Pie Crust Recipe under Misc and press into a 9x13 baking pan.
1-1/4 cups granulated sugar, divided
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
1/2 cup lemon juice
Cream Cheese Filling:
11 ounces cream cheese, softened
3/4 cup confectioners' sugar
1-1/2 cups whipped topping, thawed
1 tablespoon lemon juice
After you've made the Sweet Pie Crust, set it aside to cool.
For lemon filling, combine 3/4 cup granulated sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, 2 minutes. Remove from heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish if you'd like. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight.
For garnishment: Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #21 star tip. Transfer reserved cream cheese mixture to bag. Pipe stars onto pie. Refrigerate.