Lemon Supreme Pie
Servings
8-12people
Servings
8-12people
Ingredients
  • 1Frozen pie crust
Lemon Glaze
  • 10.25 oz packet unflavored gelatinsuch as Knox
  • 1 1/2 cup warm water
  • 2 egg yolksslightly beaten, in a small bowl
  • 1 1/2cup sugar
  • 3tbsp corn starch
  • 1tbsp butter
  • 1/3cup lemon juice(approximately the juice you get from 1.5 lemons)
  • 2tbsp lemon zest(zest from 1 large lemon)
  • 1/2tsp salt
  • 4-5drops yellow food coloringif desired
Cream Cheese Layer
  • 28 oz packages cream cheesesoftened
  • 1/4cup milk
  • 1cup powdered sugar
  • 2cup cool whip
  • 2tbsp lemon juice(juice from remaining half of lemon from lemon layer)
Instructions
Crust
  1. Bake crust according to directions on box for an empty pie shell.
Lemon Glaze
  1. Have all the ingredient measured, ready and accessible for the lemon filing. You will be stirring the lemon mixture the whole time so it doesn’t clump, and you need the ingredients ready to avoid burning the filling.
  2. Pour warm water in a medium bowl and sprinkle gelatin over the surface. Whisk together for a few minutes so the gelatin does not clump.
  3. In a medium saucepan, whisk sugar, cornstarch and the gelatin mixture together over medium heat.
  4. Whisk constantly until the mixture begins to boil and thicken. This will take about 10-15 minutes.
  5. Pour a little of the sugar/gelatin mixture into the egg yolks and stir together for a moment. Then pour the egg mixture back into the saucepan with the rest of the sugar/gelatin mix.
  6. Return to heat and simmer for 2-3 minutes, whisking constantly.
  7. Add butter, lemon juice, zest and salt and whisk until smooth. If using, stir in food coloring.
  8. Pour the mixture into a medium bowl and allow to cool completely while you prepare the cream cheese layer.
Cream Cheese Layer
  1. Place softened cream cheese into a large mixing bowl and beat on medium speed until smooth.
  2. Add the milk, powdered sugar and lemon juice, mix until well combined.
  3. Carefully fold the cool whip into the cream cheese mixture until incorporated.
  4. Reserve 1 cup of the cream cheese mixture for garnish. Cover and keep in refrigerator until you’re ready to decorate.
  5. Spread the rest of the cream cheese mixture on the bottom of the cooled pie crust.
  6. Pour the cooled lemon glaze over the cream cheese layer.
  7. Chill for several hours. Once the lemon glaze is firm, decorate with remaining cream cheese mixture as desired; keep refrigerated until ready to serve.
Recipe Notes

**Cardinal Rule 1** Be sure to zest the lemon before juicing it.  It is a lot easier to zest a whole lemon than to try and zest two squeezed lemon halves.

**Cardinal Rule 2** The act of mixing a little of the hot ingredients in with the egg yolks is called Tempering.  This is done to avoid scrambling the eggs in the hot liquid and results in a smooth, luscious glaze.

Source: Two in the Kitchen

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