Number Of Ingredients 15 Steps:
For the lemon filling: add 3/4 of the sugar to a sauce pan with the cornstarch and salt. Whisk in the water and blend until smooth. Bring to a boil over medium heat. Reduce to a simmer and add in the remaining sugar and lemon juice. Cook and stir for about 2 minutes until thick and bubbly. Remove from the heat and whisk in the butter, lemon peel, and food coloring. Let cool to room temperature for about 1 hour. For the cream cheese filling, beat cream cheese and powdered sugar together until well blended. Then fold in the cool whip and lemon juice. Place 1/2 cup of the mixture aside in the refrigerator to use later for garnish. Spread the cream cheese filling in the bottom of the prepared pie crust. Then top with the lemon filling to fill the pie. Cover and refrigerate overnight. To serve, cut pie and pipe on a swirl of the reserved cream cheese mixture on each slice of pie. Serves 6-8.
Number Of Ingredients 13 Steps:
In a saucepan, combine sugar, cornstarch and pinch of salt. Stir in water, lemon juice, lemon extract/rind, and yellow food coloring (if using) bring to a boil over medium-high heat. Cook and stir for 2 minutes, or until smooth and thickened. Remove from heat, and stir in butter. Cool to room temperature for about 1 hour. Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth. Fold in the whipped cream/whipped topping and the optional 1 1/2 tablespoons lemon juice (if using). Remove 1/2 cup of the whipped cream/cream cheese mixture for the garnish. Spread the remaining whipped cream/cream cheese mixture into the baked pastry shell. Top with the cooled lemon filling. Chill in the refrigerator for a minimum of 8 hours, or overnight. When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip. Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired. Refrigerate until ready to serve.
Time 50m Yield 8 servings. Number Of Ingredients 15 Steps:
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
Time 11h Yield 8 Number Of Ingredients 10 Steps:
In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream. Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
Time 30m Yield 1 pie, 6 serving(s) Number Of Ingredients 14 Steps:
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. cooking time is not include cooling time.
Time 1h Number Of Ingredients 15 Steps:
Using a food processor or stand mixer, mix together flour, salt and shortening. Slowly add water depending on the consistency. Mix until ingredients are thoroughly blended, and dough pieces are pea sized. On a lightly floured surface, use your hand and a rolling pin to roll it flat. Place the single crust inside a pie pan. Poke holes in the crust and bake at 375F degrees for 10 minutes or until golden brown. Using a stand mixer, blend together softened cream cheese and confectioner’s sugar until it has somewhat of a whipped consistency. Add heavy whipping cream whipped topping and blend together until well mixed. Add lemon juice for flavoring and mix well. Pour into baked pie crust and smooth to spread. Reserve 1 cup cream cheese filling for piped topping In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat and 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. Spread on top of the cream cheese layer. Use a piping bag with star tip to pipe the remaining cream topping as a decorative addition to the top of the pie. Chill in the refrigerator for 30 minutes until the pie is set. Slice, serve and enjoy.
More about “lemon supreme pie recipes”
Yield 6 Number Of Ingredients 14 Steps:
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.
