Best 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 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.

LEMON SUPREME PIE

Steps:

• Follow the instructions on the pie package for baking an UNFILLED pie crust. Allow to cool.
• Make sure to have all ingredients for the lemon filling ready and accessible because you will be stirring the lemon mixture the whole time so it does not clump.
• In a medium bowl, sprinkle the gelatin over warm water, stirring with a whisk for a few minutes so it does not clump.
• In a medium saucepan, whisk sugar, cornstarch and the gelatin mixture over medium heat, whisking constantly until it begins to boil and thicken. This will take several minutes.
• Pour a little bit of the sugar, gelatin mixture into the egg yolks and stir together for a moment and then pour egg mixture back into the pan with the gelatin mixture.
• Return to heat and simmer for a few minutes while constantly whisking. Whisk in the butter, lemon juice, zest and salt and whisk until smooth.
• Pour the mixture into a medium bowl and allow to cool while you prepare the cream cheese layer.
• Prepare the cream cheese layer by placing cream cheese into a large mixing bowl and mix it till smooth. Add the milk and the powdered sugar and mix until well incorporated. Carefully fold Cool Whip into the cream cheese mixture until incorporated and stir in lemon juice.
• Reserve 1 cup of the cream cheese mixture for garnish, cover and store in the refrigerator. Spread the rest of the cream cheese mixture on the bottom of the cooled pie crust.
• There are two choices for the lemon mixture. Either wait until it is cooled and pour it over the cream cheese layer, cover and refrigerate for several hours.
• OR, cover the bowl of lemon filling and store in the refrigerator for a couple hours. (if following this step, also make sure to cover the pie with the cream cheese layer and store in the refrigerator as well) Once it firms, place mixture in a large pastry bag and use a large star tip to pipe it onto the cream cheese layer of the pie.
• After either of the above choices, use reserved cream cheese to decorate the top of the pie as desired and serve when ready.