Step 1

Preheat oven to 425˚F.

Step 2

Lightly flour a surface. Roll pie dough to a 1/8-inch thick circle. Press into a 9 inch deep-dish pie tin, cutting off excessive dough and fluted edges. Refrigerate for 30 minutes.

Step 3

Line crust with foil and fill with pie weights or uncooked rice. Bake for 20-25 minutes on a the lower rack of the oven or until edges are turning golden. Remove foil and pie weights, then bake for a further 5 or so minutes until bottom is golden brown. Cool on a wire rack.

Step 4

In a small saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat and cook until thickened, for about 2 minutes, stirring constantly.

Step 5

Remove saucepan from heat and stir in butter, lemon zest and lemon juice. Set aside to cool at room temperature for about 1 hour.

Step 6

Beat cream cheese and confectioners' sugar together until smooth. Gently fold in whipped cream and lemon juice.

Step 7

Spread the mixture evenly over the bottom of the pie shell. Spread cooled lemon filling on top of the cream cheese layer. Refrigerate pie overnight and serve.