Lemon Supreme Pie


  • 1 baked 9-inch pastry shell
  • 1-1/2 cup sugar
  • 6 Tbsp cornstarch
  • 1/2 tsp salt
  • 1 cup water
  • 2 Tbsp butter
  • 2 tsp grated lemon peel
  • 2/3 cup lemon juice
  • 12 oz. cream cheese, softened
  • 3/4 cup powdered sugar
  • 3/4 cup heavy cream, whipped
  • 1 Tbsp lemon juice
  1. In a saucepan, combine sugar, cornstarch and salt. Stir in the water and bring to a boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until smooth, thickened and clear.
  2. Remove from heat. Stir in butter, lemon peel and lemon juice. Cool to room temperature, about 1 hour.
  3. In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
  4. Fold in the whipped cream and lemon juice. Remove and refrigerate 1/2 cup of the mixture for garnish.
  5. Spread the remaining cream cheese mixture into the pastry shell. Top with the lemon filling.
  6. Chill overnight or for about 8 hours.
  7. Put the reserved cream cheese mixture into a pastry bag with a star tip.
  8. Pipe stars onto the pie or garnish with the reserved cream cheese mixture as desired.
  9. Refrigerate until served



Share & Print

0 0 100 0

No Comments

Leave a Reply