Lemon Supreme Pie Recipes

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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.

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 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

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.

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