Lemon Supreme Pie

[Guest guest]

Lemon Supreme Pie

 

1 unbaked deep dish pastry shell (9-inches)

Lemon Filling:

1-1/4 cups sugar divided

6 tablespoons cornstarch

1/2 teaspoon salt

1-1/4 cups water

2 tablespoons butter

2 teaspoons grated lemon peel

4-5 drops yellow food coloring optional

1/2 cup fresh lemon juice

 

Cream Cheese Filling:

2 packages cream cheese (one 8 ounces, one 3 ounces) softened

3/4 cup confectioners' sugar

1-1/2 cups Whipped topping

1 tablespoon fresh lemon juice

 

Line unpricked 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 a wire rack.

 

In a saucepan, combine 3/4 cup sugar, cornstarch and salt. Stir in

water; bring to a boil over medium-high heat. Reduce heat; add

remaining sugar. 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. Do not stir.

 

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.

 

Serves: 6-8

Prep Time: 15 minutes

Cook Time: 20 minutes

 

Source: FamilyTime

 

 

tamaras_sweet_treats/

My group for all those decadent desserts

 

______

PeoplePC Online

A better way to Internet

http://www.peoplepc.com