Recipe: Lemon Supreme Pie (TOH) and Lemon Layer Cream Cheese Pie (Pillsbury)

LEMON SUPREME PIE

1 (9-inch) unbaked deep-dish pastry shell
FOR THE LEMON FILLING:
1 1/4 cups white granulated sugar, divided use
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 drops yellow food coloring (optional)
1/2 cup fresh lemon juice
FOR THE CREAM CHEESE FILLING:
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
3/4 cup confectioners' sugar
1 1/2 cups whipped topping (like Cool Whip)
2 tablespoons fresh lemon juice

TO PREBAKE THE PIE CRUST:
Line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake at 450 degrees F. for 8 minutes. Remove foil and bake 5 minutes longer. Cool on wire rack.

TO PREPARE THE LEMON FILLING:
In a saucepan, combine 3/4 cup granulated sugar, cornstarch and salt. Stir in 1 1/4 cups water; bring to a boil over medium-high heat. Reduce heat; add remaining 1/2 cup white sugar. Cook and stir for 2 minutes or until thickened and bubbly.

Remove from the heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. Do not stir.

TO PREPARE THE CREAM CHEESE FILLING:
In a mixing bowl, beat cream cheese and confectioner's sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight.

TO GARNISH:
Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in refrigerator.

Makes 1 pie, 8 servings
Source: Taste of Home magazine, June/July, 1998
LEMON LAYER CREAM CHEESE PIE
Source: Pillsbury
Recipe of Else Myers, Iowa City, Iowa
1996 (37th Pillsbury Bake-Off Winner)
Makes 1 pie, 8 servings

1 Pillsbury Refrigerated Pie Crust (from 15 oz. pkg.)
1 cup sugar, divided use
2 tablespoons cornstarch
1 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter or margarine
2 teaspoons grated lemon peel
1 (8 oz.) package cream cheese, softened
1 egg
1/2 cup whipping cream, whipped (for topping)

Prepare pie crust according to package instructions for one-crust filled pie using 9-inch pie pan.

Heat oven to 375 degrees F.

TO PREPARE THE LEMON MIXTURE:
In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add 1 cup cold water, stirring constantly until blended.

In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well.

TO PREPARE THE CREAM CHEESE MIXTURE:
In small bowl, combine remaining 1/3 cup sugar and cream cheese; beat until smooth. Add egg; blend well.

TO ASSEMBLE AND BAKE:
Spoon and spread cream cheese mixture into prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.

Bake at 375 degrees F for 35 to 40 minutes or until crust is golden brown (center will not be set). Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled.

Serve topped with whipped cream. Store in refrigerator.

Suzette,

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