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
|Servings||Prep Time||Cook Time|
|8servings||45minutes + chilling||10minutes + chilling|
|8servings||45minutes + chilling|
|10minutes + chilling|
- Dough for single-crust deep-dish pie
- 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 zest
- 4 to 5 drops yellow food colouring optional
- 1/2 cup lemon juice
- CREAM CHEESE FILLING:
- 11 oz cream cheese softened
- 3/4 cup confectioner's sugar
- 1-1/2 cups whipped topping
- 1 tbsp lemon juice
- 1-1/2 cups whipped topping
- 1 tablespoon lemon juice
- 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 colouring. 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.
Test Kitchen Tips
- Cornstarch needs just a few minutes of boiling to thicken a sauce, gravy or dessert filling. If it cooks too long, the cornstarch will begin to lose its thickening power. Carefully follow the recipe for the best results.
- Go for freshly squeezed lemon juice when preparing this pie. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavour.
Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
1 piece: 625 calories, 35g fat (22g saturated fat), 90mg cholesterol, 501mg sodium, 73g carbohydrate (47g sugars, 1g fibre), 5g protein.