Lemon Supreme Pie
Nothing screams spring and summer like this Lemon Supreme Pie recipe. Silky, smooth, and ever so good with the right combination of tart and sweet. The family will beg for more; it is the right dessert for impromptu guests.
INGREDIENTS:
Single-crust pie dough
Lemon filling:
1 cup sugar
1/3 cup cornstarch
1/2 tsp salt
1 cup water
2 tbsp butter
2 lemons, large, juice and zest
Cream cheese filling:
11 oz cream cheese, softened
3/4 cup confectioners’ sugar
1 cup whipped cream
1 tbsp lemon juice
DIRECTIONS:
For the pie:
Preheat oven to 425˚F.
Lightly flour a surface. Roll pie dough to a 1/8-inch thick circle. Press into a 9 inch deep-dish pie tin, cutting off excessive dough and fluted edges. Refrigerate for 30 minutes.
Line crust with foil and fill with pie weights or uncooked rice. Bake for 20-25 minutes on a the lower rack of the oven or until edges are turning golden. Remove foil and pie weights, then bake for a further 5 or so minutes until bottom is golden brown. Cool on a wire rack …
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