Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 18, 2008

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Lemon Supreme Pie cont.

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 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.