Easter Recipes from Razzle Dazzle Recipes
Lemon Supreme Pie
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Lemon Supreme Pie

1 9-inch unbaked deep-dish pastry shell
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
2/3 cup lemon juice

Cream Cheese Filling:
2 packages, one 8 ounces, one 3 ounces, cream cheese, softened
3/4 cup confectioners' sugar
1 1/2 cups whipped topping
1 tablespoon lemon juice

Line pastry shell with double thickness heavy-duty foil and bake at 450 degrees for 8 minutes. Remove foil and bake 5 minutes longer. Cool. In a saucepan, combine sugar, cornstarch and salt. Stir in water and bring to a boil over medium heat. Reduce heat and cook and stir until thickened and bubbly. Remove from heat and stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature.

In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate cup for garnish. Spread remaining cream cheese mixture into shell and top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with star tip. Pipe stars onto pie. Store in the refrigerator.

Serves six to eight.


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