Lemon Cheese Pie
1 sheet refrigerated pie pastry 
1 cup sugar 
¼ cup plus
2 teaspoons cornstarch 
½ teaspoon salt 
1 cup water 
2 tablespoons butter or stick margarine 
2 teaspoons grated lemon peel
3 to 4 drops yellow food coloring, optional 
½ cup plus 1 teaspoon lemon juice, divided 
1 package (8 ounces) fat-free cream cheese
½ cup confectioners' sugar 
1 cup reduced-fat whipped topping 
Lightly roll out pastry into a 12-inch circle; transfer to a 9-inch pie plate. 
Trim pastry to ½ inch beyond edge of plate. Flute edges. Line unpricked pastry 
shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. 
Remove foil; bake 5 minutes longer. Cook on a wire rack. In a large saucepan, 
combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil;
 cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, 
lemon peel and food coloring, if desired. Gently stir in ½ cup lemon juice. 
Cool to room temperature, about 1 hour. In a mixing bowl, beat cream cheese and 
confectioners' sugar until smooth. Fold in whipped topping and remaining lemon juice.
 Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set.