"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Baker's Square Lemon Supreme Pie Recipe

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This recipe for Baker's Square Lemon Supreme Pie, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Macy


1 (9-inch) unbaked deep-dish pastry shell (see recipe)

Lemon Filling:
1 1/2 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring (optional)
2/3 cup fresh lemon juice

Cream Cheese Filling:
2 packages (one 8-ounces and one 3-ounces) cream cheese, softened
3/4 cup powdered sugar
1 1/2 cups non-dairy whipped topping
1 tablespoon fresh lemon juice

Line unbaked and unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450*F (230*C) for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to boil over medium-high heat. Reduce heat; cool and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice, careful not to over mix. cool to room temperature, about 1 hour.

In a mixing bowl, beat cream cheese and sugar until smooth. fold in whipped topping and lemon juice. Spread cream cheese mixture into shell; top with lemon filling. Chill overnight. Store in refrigerator.

Personal Notes:
Personal Notes:
This is one of my favorite desserts with great memories. Baker's Square was where we would go whenever we would go to the Oakland Temple as youth and then as young adults. This was what I would always order. I don't know if it was so much the pie, or if it was the memories.




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