"The belly rules the mind."--Spanish Proverb

Lemon Supreme Pie Recipe

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This recipe for Lemon Supreme Pie, by , is from The Family Cookbook, 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!



1 unbaked pastry shell

Lemon Filling
1 cup sugar
6 tbsp cornstarch
tsp salt
1 cups water
2 tbsp butter
2 tsp grated lemon peel
4 to 5 drops of yellow food coloring
⅔ cup lemon juice

Cream Cheese Filling
11 oz softened cream cheese
cup powdered sugar
1 cup whipped topping
1 tbsp lemon juice

Bake pastry shell at 450 for 8 minutes covered with aluminum foil. Remove foil and bake 5 minutes longer. Cool completely.
In a saucepan, combine sugar, cornstarch and salt. Stir in water and bring to a boil over medium-high heat. Reduce heat and cook and stir for 2 minutes or until thick and bubbly. Remove from the heat and stir in the butter, lemon peel and food coloring. Gently stir in the lemon juice and do not over mix. Cool to room temperature for an hour.

In a mixing bowl beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Reserve and refrigerate cup for garnish. Spread remaining cream cheese mixture into pie shell. Top with lemon filling. Chill overnight. Place reserved cream cheese in pastry bag and decorate top of pie.

Number Of Servings:
Number Of Servings:




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