Shelly's Recipe

LEMON SUPREME PIE

Category: Pies - Cream and Custard

1 unbaked deep-dish pastry shell (9 inches)

Lemon Filling:
1 1/4 cups sugar, divided
6 tbsp cornstarch
1/2 tsp salt
1-1/4 cups water
2 tbsp butter
2 tsp grated lemon peel
4 to 5 drops yellow food coloring, optional
1/2 cup lemon juice

Cream Cheese Filling:
2 pkg (one 8 oz, one 3 oz) cream cheese, softened
3/4 cup confectioners sugar
1-1/2 cups whipped topping
1 tbsp lemon juice

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

For lemon filling, combine 3/4 cup sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add the 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. Cool to room temperature, about 1 hour.

For cream cheese filling, beat the cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pastry shell; top with lemon filling. Refrigerate overnight.

Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.