Lemon Supreme Pie

By YogiRenee

Guests told me this pie was the best of both worlds. Cheese cake and lemon merengue pie- without the pesky merengue

Ingredients

• LEMON FILLING:
• 1 unbaked deep-dish pastry shell ( 9-inches)
• 1 -1/4 cup 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 fresh lemon juice
• CREAM CHEESE FILLING:
• 2 packages ( one 8 ounces, one 3 ounces)
• cream cheese softened
• 3/4 cup confectioner's sugar
• 1- 1.2 cup whipped topping
• 1 tablespoon lemon juice

Details

Servings 6
Preparation time 40mins

Preparation

Step 1

1. Line unpriced 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 wire rack.

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

3. For cream cheese filling, beat the cream cheese and sugar in a large mixing bowl until smooth. Fold in the whipped topping and lemon juice. Refrigerate 1/2 cup fro garnish. Spread remaining cream cheese mixture into pastry shell; top with lemon filling. Refrigerate overnight.

4. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.