Lemon Supreme Pie Recipe 435 Recipes

ULTIMATE LEMON SUPREME PIE RECIPE

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.

LEMON SUPREME PIE RECIPE - (4.3/5)

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.

LEMON SUPREME PIE

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.