Lemon Supreme Pie

LEMON SUPREME PIE RECIPE - (4.3/5)



Lemon Supreme Pie Recipe - (4.3/5) image

Recipe From keyingredient.com

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

Recipe From tasteofhome.com

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
Calories 625 calories
Fat35g fat (22g saturated fat)
Cholesterol90mg cholesterol
Sodium501mg sodium
Carbohydrate73g carbohydrate (47g sugars
Fiber1g fiber)
Protein5g protein.

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.

LEMON SUPREME PIE



Lemon Supreme Pie image

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

Recipe From food.com

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.

PALEO-FRIENDLY LEMON PIE



Paleo-Friendly Lemon Pie image

Thick and rich paleo-friendly, deep-dish lemon pie.

Recipe From allrecipes.com

Provided by FredWilliams

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 4h37m

Yield 8

Number Of Ingredients 9

1 ½ cups almond flour
⅓ cup granular no-calorie sucralose sweetener (such as Splenda®)
6 tablespoons butter, melted
½ teaspoon ground cinnamon
2 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
¾ cup freshly squeezed lemon juice
2 teaspoons lemon zest, divided
1 (8 ounce) container frozen whipped topping, thawed
Calories821.2 calories
Carbohydrate69.3 g
Cholesterol117.8 mg
Fat55.3 g
Fiber2.7 g
Protein17.5 g
SaturatedFat30.2 g
Sodium358.8 mg
Sugar62.1 g

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.
  • Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
  • Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.
  • Refrigerate until filling is set, about 4 hours.
  • Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.

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