Lemon Supreme Pie

1 unbaked deep-dish pastry shell (9 inches)

LEMON FILLING:
1 ½ cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 ¼ cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food
coloring, optional
2/3 cup lemon juice

CREAM CHEESE FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1 ½ cups whipped topping
1 tablespoon lemon juice

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 4500 for 8 minutes. Remove foil' bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat• stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.