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Lemon: Lemon Supreme Pie

Source of Recipe

www.ichef.com


List of Ingredients

1 unbaked deep dish pastry shell (9")
1 1/2 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon rind
5 drops yellow food coloring
2/3 cup lemon juice
12 ounces softened cream cheese
3/4 cup powdered sugar
1 1/2 cups whipped topping
1 tablespoon lemon juice


Recipe

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450ºF 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 a boil over medium-high heat. Reduce heat; 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.

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. Yield: 6-8 servings.