1. In a sauce pan combine 3/4 C sugar, cornstarch and salt. Stir in water and bring to a boil over medium heat.

2. Reduce heat and add remaining sugar.

3. Cook and stir until the mixture is thick and bubbly. Mine got bubbly pretty quickly. Next time I will let it cook for maybe 30 seconds after it starts to bubble. It ended up being just a slight bit too thin in the end.

4. Remove from the heat and stir in the butter, grated lemon peel, and food coloring. Once these are combined gently add the lemon juice. Don't over mix.

5. Cool to room temperature.

6. In a mixing bowl beat the cream cheese and sugar until smooth. Fold in the cool whip and lemon juice. Keep about 1/2 C in a separate container for the pretty garnish.

7. Spread the remaining cream cheese filling over the bottom of the pastry shell. Be sure the shell is cool and not just out of the oven.

8. Top the pie off with the lemon filling. Chill overnight.

9. Pipe the remaining cream cheese filling onto the top of the pie. If you are feeling less fancy, you could just spread it all over the top...it would still taste great!