Bakery Shop Lemon Cream Cheese Pie

Step 1: In a saucepan, combine sugar, cornstarch and pinch of salt. Stir in water, lemon juice, lemon rind and yellow food colouring (if using) bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth and thickened. Remove from heat; stir in butter; cool to room temperature for about 1 hour.

Step 2: Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.

Step 3: Fold in the 3/4 cup whipped cream and the 1 tablespoon lemon juice (remove and reserve 1/2 cup of the whipped cream/lemon mixture for the garnish).

Step 4: Spread the remaining cream cheese mixture into the baked pastry shell. Top with the cooled lemon filling.

Step 5: Chill in the fridge for a minimum of 8 hours or overnight.

Step 6: When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip. Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired. Refrigerate until ready to serve-- delicious!