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The combination of the cream cheese and tart lemon makes this a wonderful pie!
Lemon Supreme Pie
- 1 (9-inch) unbaked deep-dish pastry shell (see recipe)
- Lemon Filling:
- 1 1/2 cups sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 1/4 cups water
- 2 tablespoons butter
- 2 teaspoons grated lemon peel
- 4 to 5 drops yellow food coloring (optional)
- 2/3 cup fresh lemon juice
- Cream Cheese Filling:
- 2 packages (one 8-ounces and one 3-ounces) cream cheese, softened
- 3/4 cup powdered sugar
- 1 1/2 cups non-dairy whipped topping
- 1 tablespoon fresh lemon juice
- Line unbaked and unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450*F (230*C) for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to boil over medium-high heat. Reduce heat; cool 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, careful not to over mix. cool to room temperature, about 1 hour.
- In a mixing bowl, beat cream cheese and sugar until smooth. fold in whipped topping an 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 star tip and pipe stars onto pie. Store in refrigerator.
Makes 6 to 8 servings.
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