Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Lemon Supreme Pie

Taste of Home-June/July/98





List of Ingredients



• 1 unbaked deep-dish pastry shell (9")
  
• 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 rind
  
• 4 to 5 drops yellow food coloring
  
• 2/3 cup lemon juice
  
• Cream Cheese Filling:
  
• 2 packages (one 8 ounce and one 3 ounce) cream cheese, softened
  
• 3/4 cup confectioners' sugar
  
• 1 1/2 cups whipped topping
  
• 1 tablespoon lemon juice
  






Instructions



1. Line unpicked 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. 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 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.
   
3. In mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight.
   
4. Place reserved cream cheese in a pastry bag with a #21 star tip; pipe stars onto pie. Store in refrigerator.