Squeeze lemon to measure 1/4 C juice and set aside.
In a sauce pan, combine pudding mix, 1/4 cup of water and eggs.
With a cooking spoon stir until blended.
Add 1 3/4 cups water to mixture in pan.
Cook over medium heat. Stir constantly, pudding will suddenly thicken as you do this.
When mixture comes to a full boil, remove from heat.
Remove 1/2 cup of the pudding and set aside to cool while your work on the rest of the filling.
Stir in 1 Tablespoon butter and the 1/4 cup of lemon juice. Stir until the butter is melted.
Let mixture sit for 15 minutes to cool and stir twice during the 15 minutes
In a small mixing bowl combine 16 ounces of Cream Cheese and 1/2 Cup powdered sugar; mix well.
Add the 1/2 Cup of lemon pudding you set aside and 1 1/2 tsp lemon peel
Fold in 2 cups Cool Whip, whipped topping
Spread over crust, being careful to not knock over the lemons.
If it hasn't been 15 minutes yet then put the pie in the refrigerator for a while.
After the 15 minutes are up, stir in the lemon pudding mixture that is in the pan.
Gently, spread evenly over your creamy layer.
Refrigerate for 6 hours.
* We will put it in the freezer for couple of hours if we want to speed up the time before we can eat it.
Garnish with Cool Whip
Run a paring knife around sides of dessert; release collar from pan. Garnish with remaining whipped topping and lemon zest. Cut into wedges.