Start with the pie crust:
- Sift the flour with powdered sugar, add salt, and mix well. Add the shortening to the flour.
- Use a blender or your hands to mix until the flour resembles small crumbs.
- Mix the egg yolks, vinegar, and ice-cold water together. Gradually pour into the flour mixture, gently folding to combine. Do not knead.
- Chill the mixture in the refrigerator for 1 hour.
- Press the dough into a 1-pound cake pan.
- Bake at 437°F (225°C) for 30 minutes, then reduce the temperature to 356°F (180°C) and bake for another 30 minutes or until the crust is cooked through.

Make the cream cheese filling:
- Beat the cream cheese with an electric whisk until softened, then set aside.
- Whip the cream with an electric mixer until it forms stiff peaks.
- Gently fold the whipped cream into the softened cream cheese using a spatula, then add the lemon zest and mix well.

Make the lemon custard:
- Combine the granulated sugar, evaporated milk, cornstarch, egg yolks, lemon juice, salted butter, lemon extract, and food coloring in a bowl and mix until well combined.
- Strain the mixture into a saucepan and cook over medium heat, stirring constantly with a whisk until thickened. Remove from heat and cover with plastic wrap to prevent a skin from forming.

Assemble the pie:
- Spread the cream cheese filling evenly over the crust.
- Pour the lemon custard on top, smoothing it out evenly.
- Chill the pie in the refrigerator for 1-2 hours to set. Serve while still cold to keep the cream cheese firm.