Adapted from melskitchencafe.com
store-bought 9" pie crust
TBS grated lemon rind, divided (2.5 tsp / .5 tsp)
cup fresh lemon juice
cup (2 oz) cream cheese, softened
TBS butter, softened
cups whipped topping, thawed
1. Bake piecrust according to package directions. Cool completely on a wire rack. 2. Combine sugar, 2.5 tsp rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until tiny bubbles form around edge (do not boil). Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan and cook over medium heat for 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter. 3. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools to room temperature, stirring occasionally. Spoon filling into prepared crust and cover surface of filling with plastic wrap. Chill for 3 hours or until set, and remove plastic wrap. Spread the whipping topping evenly over the chilled pie and sprinkle with remaining lemon rind. Makes 8 servings. Each serving = 7 Weight Watchers points.