Lemon Supreme Pie Cream Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON SUPREME PIE



Lemon Supreme Pie image

Provided by Laura

Number Of Ingredients 15

1 prepared deep-dish pie shell (I just prepare a frozen pie crust)
Lemon filling:
1 1/4 cups sugar, divided
6 Tbsp cornstarch
1/2 tsp salt
1 1/4 cup water
1/2 cup lemon juice
2 Tbsp butter
2 tsp lemon peel
4 to 5 drops lemon food coloring
Cream cheese filling:
11 oz of light cream cheese, softened (use an 8 oz pkg plus 3 oz)
3/4 cup powdered sugar
1 1/2 cups cool whip
1 Tbsp lemon juice

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.

GRAMMY'S LEMON CREAM PIE



Grammy's Lemon Cream Pie image

The best lemon cream pie you will ever taste! Original 1960s recipe made from scratch with fresh lemon juice, cream cheese and real whipped cream.

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 4h43m

Number Of Ingredients 9

1/2 recipe Darn Good Whole Wheat Pie Crust
3 large eggs
1 cup granulated sugar
3/4 cup freshly squeezed lemon juice (about 3 large lemons)
1 tablespoon freshly grated lemon zest (from about 1 lemon)
12 ounces reduced fat cream cheese* (softened to room temperature)
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract

Steps:

  • Prepare the crust according to my Darn Good Whole Wheat Pie Crust recipe, either halving the recipe (it yields enough for 2 crusts) or freezing the second crust for a later time. (I recommend making the recipe as written and freezing the second crust. It will be great to have on hand and you are going to the effort anyway, so you might as well enjoy twice the crust!)
  • Preheat the oven to 425 degrees F. Roll out the pie crust, then fit into a 9-inch wide pie plate that is 1 1/2 to 2-inches deep. Trim any overhang, then crimp the crust edges as desired. Line the crust with aluminum foil or parchment paper so that the foil/paper comes all the way up the sides of the dish and fits against the sides and bottom snugly. Fill the dish with dried beans or pie weights. Place in the preheated oven and bake until the edges are barely beginning to turn golden, 12 to 15 minutes. Remove the foil/paper and weights, then return the crust to the oven and continue baking until the bottom looks dry and lightly golden and the edges have browned, about 5 to 8 additional minutes. The bottom of the crust will puff a little as it bakes, but it will deflate again once removed from the oven. Let cool completely.
  • Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula's back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
  • In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium-high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
  • Up to 4 hours before serving, prepare the homemade whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.

Nutrition Facts : ServingSize 1 (of 12) without whipped cream, Calories 250 kcal, Carbohydrate 25 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 79 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 5 g

HOMEMADE LEMON CHEESE PIE



Homemade Lemon Cheese Pie image

Your guests will never dream that this scrumptious pie, created by our Test Kitchen staff, is lighter. It is the perfect make-ahead dessert for any festive occasion.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 12

1 sheet refrigerated pie crust
1 cup sugar
1/4 cup plus 2 teaspoons cornstarch
1/2 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon zest
3 to 4 drops yellow food coloring, optional
1/2 cup plus 1 teaspoon lemon juice, divided
1 package (8 ounces) fat-free cream cheese
1/2 cup confectioners' sugar
1 cup reduced-fat whipped topping

Steps:

  • Lightly roll out crust into a 12-in. circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond edge of plate, reserving scraps for garnish. Flute edges. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Roll out dough scraps to 1/8-in. thickness. Cut out star shapes with 1-1/2-in. cookie cutters. Place on a baking sheet. Bake at 450° for 8 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until blended. Bring to a boil; cook and stir for 2 minutes or until very thick. Remove from the heat; stir in butter, lemon zest and food coloring if desired. Gently stir in 1/2 cup lemon juice. Cool to room temperature, about 1 hour., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and remaining lemon juice. Spread into crust; top with lemon filling. Refrigerate for 6 hours or until the top is set. Garnish with stars.

Nutrition Facts : Calories 341 calories, Fat 11g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 431mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

LEMON SUPREME PIE RECIPE - (4.3/5)



Lemon Supreme Pie Recipe - (4.3/5) image

Provided by SuzyHomemakerGoneBad

Number Of Ingredients 13

1 baked pie pastry (to fit in a 9-inch pie plate)
1 1/2 cups sugar
6 tablespoons cornstarch
1 pinch salt
1 cup water
2 drops yellow food coloring (optional)
1/8 teaspoon pure natural lemon extract (for a smoother filling), or 2 teaspoons grated lemon rind
2/3 cup fresh lemon juice
2 tablespoons butter
12 ounces cream cheese, softened
3/4 cup powdered sugar (confectioners)
1 1/2 cups sweetened whipped cream, (measure 1 1/2 cup sweetened heavy cream, already whipped or whipped topping (such as Cool Whip)
1 1/2 tablespoons fresh lemon juice (optional)

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



Lemon Supreme Pie image

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. -Jana Beckman, Wamego, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust deep-dish pie
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 zest
4 to 5 drops yellow food coloring, optional
1/2 cup lemon juice
CREAM CHEESE FILLING:
11 ounces cream cheese, softened
3/4 cup confectioners' sugar
1-1/2 cups whipped topping
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 625 calories, Fat 35g fat (22g saturated fat), Cholesterol 90mg cholesterol, Sodium 501mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON SUPREME PIE



Lemon Supreme Pie image

Provided by: Taste of Home "The combination of cream cheese and tart lemon is wonderful."

Provided by icetea

Categories     Dessert

Time 30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

1 (9 inch) unbaked deep-dish pastry shells
1 1/4 cups sugar, divided
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons grated lemons, rind of
4 drops yellow food coloring (optional)
1/2 cup fresh lemon juice
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

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.

LEMON SUPREME CHEESECAKE



Lemon Supreme Cheesecake image

Make and share this Lemon Supreme Cheesecake recipe from Food.com.

Provided by looneytunesfan

Categories     Cheesecake

Time 5h20m

Yield 16 serving(s)

Number Of Ingredients 14

1 1/2 cups vanilla wafer crumbs, 35 cookies
2 tablespoons sugar
1/2 teaspoon grated lemon peel
1/4 cup margarine or 1/4 cup butter, melted
24 ounces cream cheese, softened
3/4 cup sugar
3 eggs
1 cup whipping cream
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon grated lemon peel
1 cup lemon curd
1/2 cup whipping cream
1 tablespoon sugar

Steps:

  • Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 9-inch spring-form pan.
  • In large bowl, beat cream cheese until fluffy. Gradually add 3/4 cup sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition.
  • Add 1 cup whipping cream, lemon juice and salt; beat until smooth. Stir in lemon peel. Pour into crust-lined pan.
  • Bake at 350 degrees F. for 55 to 65 minutes or until set. Cool in pan completely.
  • In small bowl, stir lemon curd to soften mixture. Spread smoothly over top of cheesecake to within 1/2-inch of edge. Refrigerate several hours or overnight.
  • Just before serving, carefully run knife around sides of pan to loosen. Remove sides of pan. In small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar until stiff peaks form. Pipe or spoon whipped cream around edge of cheesecake. Garnish with lemon peel, if desired. Store in refrigerator.
  • TIP: To prevent cracks on top of cheesecake, place pan of water on rack below cheesecake during baking.

Nutrition Facts : Calories 395.8, Fat 29.3, SaturatedFat 15, Cholesterol 112.3, Sodium 276.9, Carbohydrate 29.6, Fiber 0.5, Sugar 13.2, Protein 5.1

VEGAN LEMON SUPREME PIE



Vegan Lemon Supreme Pie image

Vegan pie crust, filled with a fluffy sweet cream cheese layer and a lemon curd layer.

Provided by Lauren Hartmann

Categories     Dessert

Number Of Ingredients 13

1 Vegan Pie Crust, Homemade* or Store bought**
8 oz. Vegan cream cheese, I used Miyoko's (room temp)
3/4 Cup Powdered sugar, organic
1 Tablespoon Lemon juice
Pinch of salt
1 1/2 Cups Vegan whipped topping, I used So Delicious***
3/4 Cup Organic sugar
6 Tablespoons Cornstarch
1/4 teaspoon Salt
1 1/4 Cup Water
2 Tablespoons Vegan butter, I used Earth Balance
1 teaspoons Lemon zest
1/2 Cup Lemon juice

Steps:

  • If you are using a store bought pie crust, blind bake the crust according to package directions. If you are using a homemade crust, mix and roll out according to recipe directions and place into a greased pie pan. Press into the pan, trim the edges. Then blind bake, I like to line the crust with parchment and fill with beans. Then I bake at 400(F) for 15-25 minutes or until golden brown. (I've listed homemade and store bought crusts below)
  • Let your crust cool completely.
  • Then in a large mixing bowl, using a hand mixer or stand mixer, beat together the vegan cream cheese and powdered sugar. I add about 1/2 the powdered sugar, beat together then add the remaining powdered sugar and beat until fully combined.
  • Now, add the lemon juice and salt and mix until just combined.
  • Next fold the vegan whipped topping into the cream cheese mixture until fully incorporated. Taste and add more whipped topping if desired.
  • Then pour the cream cheese layer into the cooled pie crust. Spread evenly, and put in the fridge while you make the lemon curd.
  • In a small sauce pan, whisk together the sugar, cornstarch and salt. Then pour in the water and whisk to combine.
  • Heat the sauce pan on medium high, whisking constantly until it comes to a simmer. From there it will thicken quickly, so keep your eyes on it. Whisk until thick and smooth, it may take a few minutes. If it looks like there are lumps, don't worry, just keep whisking until smooth. It should be nice and thick though!
  • Remove from heat and then add the vegan butter, whisk until fully incorporated.
  • Then add the lemon zest and lemon juice, whisk again until combined and the mixture is totally smooth. Let cool.
  • Once the lemon curd has cooled, take the pie out of the fridge and pour the lemon curd on top of the cream cheese layer. Smooth out.
  • Let chill for at least 6 hours. Sometimes if I'm in a hurry, I put it in the freezer for about 30 minutes and then in the fridge for about 2 hours! Serve with extra whipped topping on top.

Nutrition Facts : Calories 364 kcal, Carbohydrate 53 g, Protein 4 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 2 mg, Sodium 305 mg, Fiber 3 g, Sugar 33 g, ServingSize 1 serving

LEMON SUPREME PIE



Lemon Supreme Pie image

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. -Jana Beckman, Wamego, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust deep-dish pie
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 zest
4 to 5 drops yellow food coloring, optional
1/2 cup lemon juice
CREAM CHEESE FILLING:
11 ounces cream cheese, softened
3/4 cup confectioners' sugar
1-1/2 cups whipped topping
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 625 calories, Fat 35g fat (22g saturated fat), Cholesterol 90mg cholesterol, Sodium 501mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 1g fiber), Protein 5g protein.

EASY LEMON SUPREME PIE



Easy Lemon Supreme Pie image

This amazing lemon supreme pie has a great cream cheese filling and is perfect for holidays.

Provided by Nellie

Time 15m

Number Of Ingredients 15

1 deep dish pie crust, cooked & cooled
Filling:
1 ¼ cups sugar - divided
6 tablespoons cornstarch
½ teaspoon salt
1 ¼ cups water
2 tablespoons butter
2 teaspoons lemon zest
4-5 drops yellow food coloring (if desired)
½ cup lemon juice
Cream Cheese Filling:
11 oz cream cheese, softened
¾ cup powdered sugar
1 ½ cup cool whip
1 tablespoon lemon juice

Steps:

  • Filling:
  • In a saucepan combine ¾ cup sugar, cornstarch, salt, water - stir until smooth and bring to a boil over medium high heat
  • Reduce heat and stir in remaining sugar, cook 2 minutes
  • Remove from heat and stir in butter, lemon zest, and food coloring if using
  • Gently stir in lemon juice and set aside to cool to room tempurature
  • Cream Cheese Filling:
  • Beat together cream cheese, powdered sugar, and lemon juice until smooth
  • Fold in cool whip then place in cooled pie shell spreading evenly
  • Pour cooled lemon filling over cream cheese mixture
  • Refrigerate overnight
  • Serve with additional cool whip and lemon zest
  • Enjoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 319 grams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

LEMON SUPREME PIE



Lemon Supreme Pie image

The combination of cream cheese and tart lemon is wonderful.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 85.9 g, Cholesterol 66.8 mg, Fat 35.4 g, Fiber 0.5 g, Protein 5.5 g, SaturatedFat 19.2 g, Sodium 523.9 mg, Sugar 63.2 g

More about "lemon supreme pie cream cheese recipes"

LEMON CREAM CHEESE PIE RECIPE | LAND O’LAKES
lemon-cream-cheese-pie-recipe-land-olakes image
2017-02-21 STEP 2. Combine cookie crumbs and melted butter in bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 5-6 …
From landolakes.com
5/5 (3)
Calories 320 per serving
Servings 8
  • Combine cookie crumbs and melted butter in bowl; press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 5-6 minutes or just until set. Cool completely.
  • Combine all glaze ingredients in 1-quart saucepan. Cook over medium-low heat, stirring constantly, 4-6 minutes or until mixture is thickened and comes to a boil. Refrigerate while preparing filling.
  • Combine 1/3 cup sugar, cream cheese and 1 tablespoon lemon zest in bowl. Beat at medium speed until creamy. Beat whipping cream in another bowl until stiff peaks form; gently stir into cream cheese mixture. Spoon into cooled crust. Make deep swirls in cream cheese mixture with back of teaspoon.


LEMON SUPREME PIE - SWEET PEA'S KITCHEN
lemon-supreme-pie-sweet-peas-kitchen image
Ingredients For Lemon Supreme Pie: Single-crust pie dough Lemon filling: 1 cup sugar 1/3 cup cornstarch 1/2 tsp salt 1 cup water 2 tbsp butter 2 large …
From sweetpeaskitchen.com
  • Lightly flour a surface. Roll pie dough to a 1/8-inch thick circle. Press into a 9 inch deep-dish pie tin, cutting off excessive dough and fluted edges. Refrigerate for 30 minutes.
  • Line crust with foil and fill with pie weights or uncooked rice. Bake for 20-25 minutes on a the lower rack of the oven or until edges are turning golden. Remove foil and pie weights, then bake for a further 5 or so minutes until bottom is golden brown. Cool on a wire rack.
  • In a small saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat and cook until thickened, for about 2 minutes, stirring constantly.


CREAMY LEMON SUPREME - RECIPES | PAMPERED CHEF US …
creamy-lemon-supreme-recipes-pampered-chef-us image
In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved 1/2 cup lemon pudding and 1 teaspoon lemon zest. Fold in …
From pamperedchef.com
5/5 (8)
Servings 12


LEMON CREAM CHEESE SUPREME PIE RECIPE | CDKITCHEN.COM
lemon-cream-cheese-supreme-pie-recipe-cdkitchencom image
2009-01-04 Remove from heat; stir in butter, lemon peel and 2/3 cup lemon juice; cool to room temperature for about 1 hour. Meanwhile, in a mixing bowl, …
From cdkitchen.com
5/5 (1)
Total Time 5 hrs
Servings 8
Calories 569 per serving


LEMON SUPREME PIE - COOKIE MADNESS
2008-04-19 Prepare topping. Combine 3/4 cup of the sugar, cornstarch and salt in a medium saucepan. Add water and whisk until smooth. Place over medium heat and cook, whisking …
From cookiemadness.net
Ratings 1
Servings 8
Cuisine American
Category Dessert
  • Prepare topping. Combine 3/4 cup of the sugar, cornstarch and salt in a medium saucepan. Add water and whisk until smooth. Place over medium heat and cook, whisking almost constantly, until mixture begins to boil. Add remaining 1/2 cup granulated sugar and reduce heat. Cook and whisk for 2 minutes or until mixture thickens and boils.
  • Prepare filling. Beat together 11 ounces softened cream cheese, powdered sugar and lemon juice. Fold in half of the whipped topping. Spread over bottom of baked pie shell. Spread lemon mixture over cream cheese mixture.
  • Put remaining whipped topping in a freezer bag, snip of the corner and pipe dollops around the perimeter of the pie plate.


KETO LEMON SUPREME TARTS - BEAUTY AND THE FOODIE
2020-10-04 The lemon supreme pie was my absolute favorite, and during the holidays, I would bake my own version of it. The pie consisted of: a pie crust, a sweet whipped cream cheese …
From beautyandthefoodie.com
Ratings 8
Calories 165 per serving
Category Dessert
  • Use your hands to divide and form 12 balls with the dough. Place a dough ball into each muffin cup.
  • Using a shot glass sprayed with non-stick oil spray on the glass bottom or can use your hands, press down the dough balls into muffin cups.


RECIPE: MARIE CALLENDERS LEMON CREAM PIE - RECIPELINK.COM
Mix cream cheese with 1/4 cup sugar, vanilla and egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into prepared crust. Bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean. Set on rack to cool AS PIE COOLS, MAKE LEMON FILLING:
From recipelink.com
Category Desserts-Pies and Tarts
Title Recipe
From Sara Iowa, 03-11-2008


LEMON SUPREME PIE RECIPE | TASTE OF HOME
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. Yield: 8 servings.
From staging2.tasteofhome.com
4.5/5 (62)
Calories 735 per serving
Servings 8


THE DOMESTIC CURATOR: LEMON SUPREME PIE
Combine sugar and 1 1/2 cups water. Bring to a boil. While waiting, combine cornstarch and remaining water to make a smooth paste. In separate bowl, combine egg yolks and lemon juice, beating until smooth.
From thedomesticcurator.com
Estimated Reading Time 3 mins


RECIPE: LEMON SUPREME PIE (BAKER'S SQUARE)
In a mixing bowl, beat cream cheese and sugar until smooth. fold in whipped topping an 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 star tip and pipe stars onto pie. Store in refrigerator.
From houzz.com


LEMON SUPREME PIE | RECIPE | PIES AND COFFEE, LEMON ...
Mar 12, 2018 - A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
From pinterest.com


ULTIMATE LEMON SUPREME PIE RECIPE - COOKTHINK
2022-01-20 Lemon supreme pie recipe is a go to favorite for our family any time of the year. The delicious crispy pie crust coupled with the creamy lemon layer and the silky-smooth lemon layer, topped with delicious, whipped cream makes for a wonderful tasting pie.
From cookthink.com


LEMON SUPREME PIE BAKER'S SQUARE COPYCAT RECIPE 1 (9-INCH ...
LEMON SUPREME PIE Baker's Square Copycat Recipe 1 (9-inch) unbaked deep-dish pastry shell (see recipe) Lemon Filling 1 1/2 cups sugar 6 tablespoons cornstarch 1/2 teaspoon salt 1 1/4 cups water 2 tablespoons butter 2 teaspoons grated lemon peel 4 to 5 drops yellow food coloring (optional) 2/3 cup fresh lemon juice Cream Cheese Filling 2 packages (one 8 oz. and …
From pinterest.com


LEMON SUPREME PIE RECIPE - COOKSRECIPES.COM
Lemon Supreme Pie. The flavor combination of a sweetened cream cheese layer and a sweet-tart lemon curd layer in a pastry crust makes this a winner of a pie. Recipe Ingredients: 1 (9-inch) unbaked deep-dish pie crust Lemon Filling: 1 1/2 cups granulated sugar 6 tablespoons cornstarch 1/2 teaspoon salt 1 1/4 cups water 2 tablespoons butter 2 teaspoons grated lemon …
From cooksrecipes.com


LEMON SUPREME PIE ~ LEMON CREAM CHEESE PIE RECIPE ...
Hands down, lemon is probably my favorite flavor. Lemon meringue pie is one of my favorite pies. Lemon tarts are a close second with hand whipped cream and...
From youtube.com


LEMON SUPREME PIE BAKERS SQUARE RECIPES
LEMON SUPREME PIE RECIPE - (4.3/5) 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.
From tfrecipes.com


RECIPE: LEMON SUPREME PIE (TOH) AND LEMON LAYER CREAM ...
Lemon Supreme Pie (TOH) and Lemon Layer Cream Cheese Pie (Pillsbury), Desserts, Pies and Tarts . We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search Menu . LEMON SUPREME PIE 1 (9-inch) unbaked deep-dish pastry shell FOR THE LEMON FILLING: 1 1/4 cups white granulated sugar, divided use 6 tablespoons …
From recipelink.com


Related Search