No Reviews
You must be logged in to post a review.
Lemon Supreme Pie
x
Print Options
Description
A cross between lemon cheesecake and lemon merigue pie.
Ingredients
- 1 container Unbaked Pie Crust
- 1-¼ cup Sugar, Divided
- 6 Tablespoons Cornstarch
- ½ Tablespoons Salt
- 1-¼ cup Water
- 2 Tablespoons Butter
- 2 teaspoons Grated Lemon Peel
- 4 drops Yellow Food Coloring
- ½ cups Fresh Lemon Juice Plus 2 Tablespoons, Divided
- 11 ounces, weight Cream Cheese, Softened
- ¾ cups Confectioners Sugar
- 1-½ cup Whipped Topping
Preparation
Line the unbaked pie crust with a double tickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove the foil, bake for 5 minutes longer. Cool on a wire rack.
In a saucepan, combine 3/4 cup sugar, cornstarch, and salt. Stir in water, bring to a boil over medium heat. Reduce heat, add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat, stir in the butter, lemon peel and food coloring. Gently stir in 1/2 cup lemon juice (d0 not over mix). Cool to room temperature, about an hour. Do not stir.
Beat the cream cheese and confectioner’s sugar until smooth. Fold in the whipped topping and remaining 2 tablespoons lemon juice. Refrigerate 1/2 cup for garnish. Spread the remaining cream cheese mixture into the shell, then top with the lemon filling. Chill overnight.
Place the reserved 1/2 cup cream cheese mixture in a pastry bag with a star tip and pipe stars onto the pie. Store in the refrigerator.
Related Recipes
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
Brown Butter Blondies
by Lindsay @ My Therapist Cooks in
Desserts
by Lindsay @ My Therapist Cooks in
Desserts
Super yummy and easy blondies made in one bowl with no...
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 24 Level: Intermediate
Pumpkin Cupcakes
by Beth Pierce in
Desserts
by Beth Pierce in
Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
Prep: Cook:
Serves: 12 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
vickicooks4 1 on 2.4.2011
The pie is done and it its great!! I did mix about 3/4 cup of the lemon pie mixture with my cream cheese misture i whipped the topping in and it did very well and there was still plenty of the pie filling for the pie.
vickicooks4 1 on 2.4.2011
I am working this recipe right now it is in the cooling stage. I added more lemon peel, i like a good bit of lemon flavor. I can tell right now it is going to be good. I left the food coloring out also, but with the added lemon peel it has a nice lemon color just not deep yellow, it is no where near clear either. I mis-read about the lemon juice so i did heat it a bit more to be sure it will be jelled and it looks fine. Wheww. I wonder if you could mix 1 part of the cream cheese mixture and 1 part of the pie mixture for a layer? I think i may venture there and see. Will post and let y know if it is good that way. I think a half cup or a little more of each would make a nice top instead of haveing to pipe it on. I am torn there. Guess we will see in a little while. Thanks for posting this good recipe