♦ MAKES 2 PIES

• Dough for 2 single-crust deep-dish pies

LEMON FILLING

• Lemon Filling:
• ¾ c sugar + ½ c sugar
• 6 tbsp cornstarch
• ½ tsp salt
• 1 ¼ c cold water
• 2 tbsp butter
• 2 tbsp lemon zest
• ½ c Sun Orchard Lemon Juice

CREAM CHEESE FILLING

• 11 oz cream cheese, softened
• 2/4 c confectioners’ sugar
• 1 ½ cup whipped topping
• 1 tbsp Sun Orchard Lemon Juice

Preheat oven to 425°F. Place crusts in 2 ungreased pie tins. Place foil in pan and shape to crust to keep from collapsing in oven. Bake 20-25 minutes before removing foil. Bake additional 3-5 minutes or until golden brown. Let cool.

Prepare lemon filling: combine ¾ cup sugar, cornstarch, salt, and water in small saucepan. Mix until smooth. Bring to a boil over medium-high heat. Once boiling, reduce heat and add remaining ½ cup sugar. Cook on medium-low until thickened and bubbly. Remove from heat; stir in butter, lemon zest, and lemon juice. Cool to room temperature.

Prepare cream cheese filling: whip cream cheese and confectioners’ sugar until smooth. Fold in whipped topping and lemon juice. Spread over cooled pie crust. Cover cream cheese layer with lemon layer. Refrigerate at least 4 hours before serving.