Lemon Supreme Pie
This recipe was inspired by one served at Bakers Square restaurant. The full recipe makes one pie, but you will have enough lemon topping leftover to make a second pie or use in something else.
Servings 8
Cost 5
Ingredients
Lemon Topping:
- 1 ¼ cups granulated sugar, divided use (250 grams)
- ¼ cup plus 2 tablespoons cornstarch (48 grams)
- ½ teaspoon salt
- 1 ¼ cups water (280 grams)
- 2 tablespoons unsalted butter (28 grams)
- 2 teaspoons lemon zest (use more if desired)
- ½ cup fresh lemon juice (114 grams)
- 4-5 drops yellow food coloring
Filling:
- 11 ounces cream cheese, softened (315 grams)
- ¾ cup powdered sugar (90 grams)
- 1 tablespoon fresh lemon juice (14 grams)
- 1 tub whipped topping (like 8 oz of Cool Whip) divided use
Baked Pie Shell
- 1 9-inch store bought or homemade baked pie shell
Instructions
- Prepare topping. Combine ¾ cup (150 grams) of the sugar, cornstarch and salt in a medium saucepan. Add water and whisk until smooth. Place over medium heat and cook, whisking almost constantly, until mixture begins to boil. Add remaining ½ cup granulated sugar and reduce heat. Cook and whisk for 2 minutes or until mixture thickens and boils.
- Remove from heat and whisk in butter, lemon zest and lemon juice. Let cool for one hour. You will use about half of this lemon mixture for the pie.
- Prepare filling. Beat together 11 ounces softened cream cheese, powdered sugar and lemon juice. Fold in half of the whipped topping. Spread over bottom of baked pie shell. Spread as much of the lemon mixture over cream cheese mixture to cover. It should be rich and lemony so you only need to use about half the batch.
- Put remaining whipped topping in a freezer bag, snip of the corner and pipe dollops around the perimeter of the pie plate.