Lemon Supreme Pie
Servings: 8
Ingredients
Dough for single-crust deep-dish pie
Filling
- 1 cup sugar
- ⅓ cup corn starch
- ¼ tsp salt
- 1½ cup water
- 2 tbsp butter
- 1½ tbsp Lemon zest
- ½ cup Lemon juice
- 4 large egg yolks
Cream Cheese Filling
- 11 ounce Cream Cheese softened
- ¾ cup confectioners' sugar
- 1 tsp vanilla
- ¾ cup heavy cream
- 1 tbsp lemon juice
Instructions
- For lemon filling, combine sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a hard bubbly boil over medium-high heat. Cook 1 minute longer, (count to 60 slowly) until the filling thickens. Remove from heat; stir about ½ cup of hot mixture into egg yolks then scrape warm yolks back into pan. Bring to boil again and cook for 4 minutes. Remove from heat and stir in butter, then lemon zest and lemon juice. Cool to room temperature.
- For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Whip heavy cream with vanilla and small amount of confectioners' sugar until stiff. Fold the whipped topping and lemon juice into the cream cheese filling. Spread over pie shell.
- Cover cream cheese filling with lemon filling. Refrigerate pie overnight.
- If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.