1 (9" size) baked pastry shell 1 1/2 cup sugar 6 tablespoons cornstarch 1/2 teaspoon salt 1 cup water 2 tablespoons butter 2 teaspoons grated lemons rind 2/3 cup fresh lemon juice 12 ounces cream cheese, softened 3/4 cup powdered sugar (confectioners) 3/4 cup heavy cream, whipped 1 tablespoon fresh lemon juice
In a saucepan, combine sugar, cornstarch and salt. Stir in water, and bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth, thickened and clear. Remove from heat; stir in butter, lemon peel and 2/3 cup lemon juice; cool to room temperature for about 1 hour.
Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth. Fold in the whipped cream and the 1 Tbsp lemon juice. Remove 1/2 cup of the cream/lemon mixture for the garnish. Spread the remaining cream cheese mixture into the baked pastry shell. Top with the cooled lemon filling.
Chill in the fridge for a minimum of 8 hours or overnight.
When ready to serve, garnish with the reserved cream cheese mixture or put cheese mixture into a pastry bag with a star tip, and pipe onto pie.