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LEMON SUPREME PIE

Anna J. Yoder

1 9″ unbaked deep-dish pastry shell

LEMON FILLING:

1 ? C. sugar
6 T. cornstarch
? tsp. salt
1 ? C. water

2 T. butter
2 tsp. grated lemon peel
4 to 5 drops yellow food coloring (optional)
? C. lemon juice

CREAM CHEESE FILLING:

1 8 oz. pkg. cream cheese, softened 1 ? C. whipped topping

1 3 oz. pkg. cream cheese, softened

1 T. lemon juice

? C. confectioners’ sugar

Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450? for 8
minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
LEMON FILLING: In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to a
boil over medium-high heat. Reduce heat; cook 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 (do not overmix). Cool to room temperature, about 1 hour.
CREAM CHEESE FILLING: In a mixing bowl, beat cream cheese and sugar until smooth. Fold
in whipped topping and lemon juice. Refrigerate ? cup for garnish. Spread remaining cream
cheese mixture into shell; top with Lemon Filling. Chill overnight. Place reserved cream cheese
mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator. Yields 6
to 8 servings.

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