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 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 confectioners' sugar Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Lemon Supreme Pie cont. 1-1/2 cups whipped topping 1 tablespoon lemon juice Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. 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 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 the cream cheese and sugar Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

Lemon Supreme Pie in a large mixing bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pastry shell; top with lemon filling. Refrigerate 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. Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008