Lemon Filling:
- 1 1/4 cup sugar, divided
- 3/8 cup cornstarch
- 1/2 teaspoon sea salt
- 2 tablespoons butter
- 2 teaspoons lemon zest, grated
- 1/2 cup lemon juice
Cream Cheese Filling:
- 11 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1 1/2 cups whipped cream
- 1 tablespoon fresh lemon juice
Prepare single pie crust.
Prepare lemon filling. Heat in saucepan 1 1/4 cup water, 3/4 cup sugar, cornstarch, and sea salt. Bring to a boil over medium-high heat; reduce heat. Add remaining sugar. Cook until thickened, stirring constantly. Remove from heat. Add butter and lemon zest. Add lemon juice. Set aside to cool to room temperature.
Prepare cream cheese filling. Beat cream cheese and powdered sugar until smooth. Gently stir in whipped cream and lemon juice. Spread into cooled pie shell.
Spread lemon filling over cream cheese filling. Refrigerate.
If desired, add additional whipped cream to top of pie.