Lemon Supreme Pie in 45 Minutes with Silky Citrus Filling

Instructions:

1. Preheat oven to 400°F (200°C). Work chilled butter into flour, sugar, and salt until it resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough holds together. Roll out, fit into a 9-inch pie plate, and flute edges. Prick the bottom with a fork and bake for 12–15 minutes until pale mahogany. Cool completely.
2. In a medium bowl, beat the softened cream cheese until smooth. Gradually fold in the sweetened condensed milk and then gently fold in the whipped topping. Spread this mixture evenly over the cooled crust to create the fat-barrier layer.
3. In a saucepan, whisk together 1.5 cups sugar and cornstarch to prevent clumps. Gradually stir in 1.5 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute.
4. Slowly stir half of the hot mixture into the beaten egg yolks to temper them, then return all to the saucepan. Boil and stir for 2 more minutes. Remove from heat.
5. Stir in 2 tablespoons butter, lemon juice, and lemon zest. Allow the lemon filling to cool slightly, then pour it over the cream cheese layer.
6. Chill the pie for at least 4 hours to allow the cornstarch and cream layers to set fully before slicing.