Ultimate Lemon Supreme Pie Recipes

LEMON SUPREME PIE

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

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.

LUSCIOUS LEMON LAYER PIE

Steps:

• Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup).
• Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap.
• Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan.
• Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes.
• Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration.
• Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer.
• Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes.
• Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

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.

ULTIMATE LEMON MERINGUE PIE

Steps:

• For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind - make sure the mix is not overworked.
• Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
• Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.
• While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
• Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
• Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
• Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
• Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.

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.