How to Make Lemon Supreme Pie - A Step-by-Step Guide

There's something about the bright, tangy flavor of lemons that just screams sunshine and happiness. And when you combine that with the creamy richness of a pie, you've got a winning recipe for a delicious dessert. Lemon Supreme Pie is a delightful concoction that will have everyone coming back for seconds.

This classic dessert is perfect for any occasion, whether it's a summer barbecue, a holiday gathering, or just a weekday treat. The sweet and sour combination of lemon mixed with t...

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Ingredients

  • 1 (9 inch) unbaked deep-dish pastry shell
  • 1 ¼ cups sugar, divided
  • 6 tablespoons cornstarch
  • ½ teaspoon salt
  • 1 ¼ cups water
  • 2 tablespoons butter
  • 2 teaspoons grated lemon peel
  • 4 drops yellow food coloring
  • ½ cup fresh lemon juice
  • 1 (8 ounce) package cream cheese, softened
  • 1 (3 ounce) package cream cheese, softened
  • ¾ cup confectioners' sugar
  • 1 ½ cups whipped topping
  • 2 tablespoons fresh lemon juice

Information

  • Servings: 6
  • Yield: 6 servings

  • 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.