LEMON SUPREME PIE
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. -Jana Beckman, Wamego, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 625 calories, Fat 35g fat (22g saturated fat), Cholesterol 90mg cholesterol, Sodium 501mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON SUPREME PIE RECIPE - (4.3/5)
Provided by SuzyHomemakerGoneBad
Number Of Ingredients 13
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.
SOUR CREAM LEMON PIE
This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.
Provided by Michelle Davis
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 11h
Yield 8
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
- Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
- Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g
LEMON SUPREME PIE
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
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 SUPREME PIE RECIPE
Ultimate Lemon Supreme Pie is made of a crispy pie crust coupled with the creamy lemon layer and the silky-smooth lemon layer, topped with delicious, whipped cream makes for a wonderful tasting pie.
Provided by admin
Categories Dessert
Time 1h
Number Of Ingredients 15
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.
LEMON SUPREME PIE
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. -Jana Beckman, Wamego, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 625 calories, Fat 35g fat (22g saturated fat), Cholesterol 90mg cholesterol, Sodium 501mg sodium, Carbohydrate 73g carbohydrate (47g sugars, Fiber 1g fiber), Protein 5g protein.
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LEMON SUPREME PIE - FOOD & SWINE
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Estimated Reading Time 4 minsTotal Time 2 hrs 42 mins
- In a medium saucepan combine 1 cup of the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat to medium; add the remaining sugar and temper egg yolks (stir in some of the hot mixture while whisking vigorously to increase the temperature of yolks so they don't curdle.) Off heat, add yolks while whisking well, until combined. Add lemon juice and zest. Return pan to medium heat and cook and stir for 4 minutes or until thickened and bubbly. Remove from the heat; stir in butter. Let cool until room temperature, 1 hour.
- Beat cream cheese and sugar in a large bowl until smooth. Add whipping cream, lemon juice and vanilla. Beat until only combined. Refrigerate mixture while assembling the pie crust. Just don't let this mixture get chilled too much. 20-40 minutes will do. (*P.S. it is acceptable to use a prepared graham cracker/vanilla wafer crust if you'd like to.)
- Preheat oven to 350 degrees F. Combine crumbs and butter in a bowl, stir until crumbs are well moistened. Press into a 9" pie plate. Bake for 10-12 minutes or until pie crust is fragrant and lightly golden. Set aside for assembly.
- With a whisk attachment or hand mixer, beat heavy cream, powdered sugar, sour cream and vanilla until stiff peaks form. Scoop into a piping bag fitted with a star tip. Reserve until assembly, in refrigerator.
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