Lemon Supreme Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 unbaked deep dish pie shell, 9 inch
Lemon filling:
1 1/4 cps granulated sugar, divided
6 tbsps cornstarch
1/2 tsp salt
1 1/4 cps water
2 tbsps butter
2 tsps grated lemon peel
4 to 5 drops yellow food coloring, opt
1/2 cp lemon juice
Cream cheese filling:
2 pkgs (1- 8 oz and 1-3oz) cream cheese, softened
3/4 cp confectioners sugar
1 1/2 cps whipped topping
1 tbsp lemon juice
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Directions: |
Directions:1) Lined unpricked pastry shell, with double thickness of heavy duty foil.
2) Bake at 450f for 8 mins.
3) Remove foil; bake 5 mins longer.
4) Cool on wire rack.
5) For lemon filling; combine 3/4 cp sugar, cornstarch and salt.
6) Stir in water until smooth.
7) Bring to a boil over med high heat.
8) Reduce the heat; add remaining sugar.
9) Cook and stir for 2 mins or until thickened and bubbly.
10) Remove from the heat; stir in butter, lemon peel and food coloring.
11) Gently stir in lemon juice.
12) Cool to room temp, about 1 hr.
13) For cream cheese filling, beat the cream cheese and sugar in a bowl, until smooth.
14) Fold in whipped topping and lemon juice.
15) Refrigerate 1/2 cp for garnish.
16) Spread remaining cream cheese mixture into pastry shell; top with lemon filling.
17) Refrigerate over night.
18) Place reserved cream cheese mixture into a pastry bag with a #21 star tip; pipe 6 stars onto pie and add lemon peel to top of each.
19) Refrigerate leftovers. |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
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