Lightly flour a surface. Roll pie dough to a 1/8-inch thick circle. Press into a 9 inch deep-dish pie tin, cutting off excessive dough and fluted edges. Refrigerate for 30 minutes.
Line crust with foil and fill with pie weights or uncooked rice. Bake for 20-25 minutes on a the lower rack of the oven or until edges are turning golden. Remove foil and pie weights, then bake for a further 5 or so minutes until bottom is golden brown. Cool on a wire rack.
For the lemon filling:
In a small saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat and cook until thickened, for about 2 minutes, stirring constantly.
Remove saucepan from heat and stir in butter, lemon zest and lemon juice. Set aside to cool at room temperature for about 1 hour.
For cream cheese filling:
Beat cream cheese and confectioners' sugar together until smooth. Gently fold in whipped cream and lemon juice.
Spread the mixture evenly over the bottom of the pie shell. Spread cooled lemon filling on top of the cream cheese layer. Refrigerate pie overnight and serve.