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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Supreme Pie Recipe

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This recipe for Lemon Supreme Pie is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Lemon Filling...
Ingredients:  
Ingredients:  
1-¼ cups granulated sugar, divided
6 tablespoons cornstarch
½ teaspoon salt
1-¼ cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring, optional
½ cup lemon juice
Directions:
Directions:
For lemon filling, combine 3/4 cup granulated sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, 2 minutes. Remove from heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
 

Cream Cheese Filling
Ingredients:  
Ingredients:  
11 ounces cream cheese, softened
3/4 cup confectioners' sugar
1-1/2 cups whipped topping, thawed
1 tablespoon lemon juice
Additional frozen whipped topping, optional
Directions:
Directions:
For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell; top with lemon filling. Refrigerate overnight.

If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
Yield: 8 servings.
 

Pastry for deep-dish pie (9 inches)
Ingredients:  
Ingredients:  
Use your favorite recipe or the one listed in this cookbook.
Directions:
Directions:
1. On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
2. Preheat oven to 425°. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
Personal Notes:
Personal Notes:
The combination of the cream cheese and tart lemon is wonderful. This is one your family and friends will LOVE!

 

 

 

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