Lemon Supreme Pie

By norsegal8

Ingredients

• LEMON FILLING:
• Frozen deep-dish pie shell
• 1-1/4 cups granulated sugar, divided
• 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
• 1/2 cup lemon juice
• CREAM CHEESE FILLING:
• 11 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 1-1/2 cups whipped topping, thawed
• 1 tablespoon lemon juice

Details

Servings 8
Preparation time 25mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 450°. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

For lemon filling, combine 3/4 cup granulated sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, 2 minutes. Remove from heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour.

For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight.

Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #21 star tip. Transfer reserved cream cheese mixture to bag. Pipe stars onto pie. Refrigerate.
Yield: 6-8 servings.

Originally published as Lemon Supreme Pie in Taste of Home
June/July 1998, p25