Lemon Supreme Pie Recipe 435

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.

LEMON CREAM PIE

Steps:

• Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
• Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
• Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
• In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

OLD FASHIONED LEMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
• Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
• Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
• To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
• Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before 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.

MAGIC LEMON PIE

Steps:

• Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
• In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
• Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F (177°C).
• Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
• Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
• Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
• Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

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.

VEGAN LEMON SUPREME PIE

Steps:

• If you are using a store bought pie crust, blind bake the crust according to package directions. If you are using a homemade crust, mix and roll out according to recipe directions and place into a greased pie pan. Press into the pan, trim the edges. Then blind bake, I like to line the crust with parchment and fill with beans. Then I bake at 400(F) for 15-25 minutes or until golden brown. (I've listed homemade and store bought crusts below)
• Let your crust cool completely.
• Then in a large mixing bowl, using a hand mixer or stand mixer, beat together the vegan cream cheese and powdered sugar. I add about 1/2 the powdered sugar, beat together then add the remaining powdered sugar and beat until fully combined.
• Now, add the lemon juice and salt and mix until just combined.
• Next fold the vegan whipped topping into the cream cheese mixture until fully incorporated. Taste and add more whipped topping if desired.
• Then pour the cream cheese layer into the cooled pie crust. Spread evenly, and put in the fridge while you make the lemon curd.
• In a small sauce pan, whisk together the sugar, cornstarch and salt. Then pour in the water and whisk to combine.
• Heat the sauce pan on medium high, whisking constantly until it comes to a simmer. From there it will thicken quickly, so keep your eyes on it. Whisk until thick and smooth, it may take a few minutes. If it looks like there are lumps, don't worry, just keep whisking until smooth. It should be nice and thick though!
• Remove from heat and then add the vegan butter, whisk until fully incorporated.
• Then add the lemon zest and lemon juice, whisk again until combined and the mixture is totally smooth. Let cool.
• Once the lemon curd has cooled, take the pie out of the fridge and pour the lemon curd on top of the cream cheese layer. Smooth out.
• Let chill for at least 6 hours. Sometimes if I'm in a hurry, I put it in the freezer for about 30 minutes and then in the fridge for about 2 hours! Serve with extra whipped topping on top.