Lemon Supreme Pie

By Queenbee_47

I took my mother's lemon meringue recipe and tweaked it a little. I'm not much for meringue and I think my version is a little more decadent.

Ingredients

• 1/2 cup Cold Water
• 7 tblsp. Cornstarch
• 1 1/2 cups Hot Water
• 1 1/4 cups Sugar
• 3 Egg Yolk, beaten
• 1 Lemon, juiced and the zest
• 1 tblsp. Butter
• 1 8oz block of Cream Cheese, softened
• 1 cup Heavy Whipping Cream
• 2 capfuls Grand Mariner

Preparation

Step 1

Mix cold water and cornstarh to thin paste. Combine hot water and sugar in a double boiler and bring to a boil. Add cornstarch paste and cook until thick, stirring constantly (15 minutes). Stir a small amount of mixture to egg yolks and return to double boiler. Add lemon juice, zest and butter. Cool stirring occasionally. Pour into baked pie shell. While this is cooling, beat cream cheese with 1/4 cup sugar until smooth. Layer on top of lemon filling. Then beat whipping cream with 3 tblsp. Sugar until thick and fluffy, add grand mariner and top the pie. Refrigerate at least 3 hours before serving.