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Thread: johnny ray's lemon pie

  1. #1
    Join Date
    Sep 2010

    Default johnny ray's lemon pie

    i am desperate for this recipe. please help me!

  2. #2
    Join Date
    Jun 2006
    Toronto, Canada

    Default Re: johnny ray's lemon pie

    Welcome to CK Bamagirl - sorry I couldn't find Johnny Ray's recipe but the following one looked amazing:

    Lemon Supreme Pie

    1 (9 inch) unbaked deep-dish pastry shell

    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 drops yellow food coloring (optional)
    1/2 cup fresh lemon juice

    Cream Cheese Filling:
    1 (8 ounce) package cream cheese, softened
    1 (3 ounce) package cream cheese, softened
    3/4 cup confectioners' sugar
    1 1/2 cups whipped topping
    2 tablespoons 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.

  3. #3
    Join Date
    Sep 2010

    Default Re: johnny ray's lemon pie

    thanks, i will try this.

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