Recipe Archives->Pies->Lemon Supreme

Lemon Supreme Pie
Serves: 6-8
                                                                                
1 unbaked deep dish pastry shell (9-inches)
                                                                                
1 1/4 cups sugar, divided
6 Tbsp cornstarch
1/2 tsp salt
1 1/4 cups water
2 Tbsp butter
2 tsp grated lemon peel
4 to 5 drops yellow food coloring, optional
1/2 cup fresh lemon juice
                                                                                
3 oz pkg cream cheese, softened
8 oz pkg cream cheese, softened
3/4 cup confectioners' sugar
1 1/2 cups whipped topping
1 Tbsp fresh lemon juice

Line unpricked pastry shell with a double thickness of heavy-duty
foil.  Bake at 450 degrees for 8 minutes.  Remove foil; bake 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-high heat. Reduce heat; add
remaining sugar. 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. Do not stir.

In a mixing bowl, beat cream cheese and sugar until smooth. Fold
in whipped topping and lemon juice.  Refrigerate 1/2 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.

Printable version: lemon-supreme.txt.