Preheat oven to 450 degrees. Line un-pricked pie crust with a double thickness of heavy duty tinfoil. Bake for 10 minutes. Remove foil and bake for an additional 5-10 minutes depending on your crust choice. I use and make my crusts ahead of time so I pull them from the freezer to use.
Lemon Filling:
Combine 3/4 cup sugar, 6 tablespoons cornstarch, and 1/2 tsp. salt in a small saucepan. Stir in 1 and 1/4 cup water. Bring to a boil over medium high heat. Reduce heat add 1/2 cup sugar. Cook for about 2 minutes until thickened. Remove from heat and stir in 2 tablespoons butter and 2 tsp. grated lemon peel. Add 1/2 cup fresh lemon juice. Cool to room temp.
Cream Filling:
Beat 11 ounces cream cheese with 3/4 cup powdered sugar until smooth. Fold in 1 and 1/2 cups Dream whip and 1 tablespoon freshly squeezed lemon juice. Reserve 1/2 cup for garnish. Spread remaining in the pie crust and top with lemon filling. Decorate with the reserved cream filling using a piping bag.
Refrigerate overnight.
HEAVENLY!
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