Total Pageviews

Thursday, June 15, 2017

••••LEMON SUPREME PIE๐Ÿ‹๐Ÿง€๐Ÿฐ๐Ÿš!!••••

(Source: tasteofhome.com & photos also, Jana Beckman, Wamego, Kansas)
























••••LEMON SUPREME PIE๐Ÿ‹!!
••••THIS LOOKS AMAZING!!
 
TOTAL TIME: Prep: 25 min. + chilling Bake: 25 min. + chilling
MAKES:8 servings

Ingredients

  • Pastry for deep-dish pie (9 inches)
  • LEMON FILLING:
  • 1-1/4 cups granulated sugar, divided
  • 6 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1-1/4 cups water
  • 2 tablespoons butter
  • 2 teaspoons grated lemon peel
  • 4 to 5 drops yellow food coloring, optional
  • 1/2 cup lemon juice
  • CREAM CHEESE FILLING:
  • 11 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1-1/2 cups whipped topping, thawed
  • 1 tablespoon lemon juice
  • Additional frozen whipped topping, optional 
 

Directions

  1. On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  2. Preheat oven to 425°. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
  3. For lemon filling, combine 3/4 cup granulated 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, 2 minutes. Remove from heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour. 
  4. For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell; top with lemon filling. Refrigerate overnight. 
  5. If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving. Yield: 8 servings.  
Originally published as Lemon Supreme Pie in Taste of Home June/July 1998, p25

Nutritional Facts

1 slice: 735 calories, 42g fat (26g saturated fat), 107mg cholesterol, 604mg sodium, 84g carbohydrate (48g sugars, 1g fiber), 7g protein.

No comments:

Post a Comment