Announcement

Collapse
No announcement yet.

Baker's Square ~ Lemon Supreme Pie by Foodie1

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Baker's Square ~ Lemon Supreme Pie by Foodie1

    Baker's Square ~ Lemon Supreme Pie

    1 (9 inch) unbaked deep-dish pastry shell (**I use a ready made graham cracker or shortbread crust)

    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

    *If using an unbaked deep-dish pastry shell:
    1 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.

    If not...
    2 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.

    3 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.

    4 Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.
Working...
X