Lemon Supreme Pie
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful.
A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful.
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 3/4 cup confectioners' sugar
- 1/2 cup lemon juice
- cream cheese filling:
- 6 tablespoons cornstarch
- 2 teaspoons grated lemon zest
- 1-1/4 cups water
- 11 ounces cream cheese softened
- 1-1/4 cups sugar divided
- pastry for deep-dish pie (9 inches)
- lemon filling:
- 4 drops yellow food coloring optional
- 1-1/2 cups whipped topping thawed
- additional frozen whipped topping optional
- Carbohydrate 27.5102309795926 g
- Cholesterol 50.5044349420203 mg
- Fat 16.2884616226081 g
- Fiber 0.749916642755276 g
- Protein 2.55205080239923 g
- Saturated Fat 9.35206582924835 g
- Serving Size 1 1 servings. (89g)
- Sodium 146.560322175746 mg
- Sugar 26.7603143368373 g
- Trans Fat 2.13005826129737 g
- Calories 257 calories
Step-by-step
- On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
- Preheat oven to 425degrees. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
- For lemon filling, combine 3/4 cup granulated sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
- For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell.
- Cover cream cheese filling with lemon filling. Refrigerate entire pie overnight.
- If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
My Lemon Supreme Pie: A Taste of Home, Inspired by a Restaurant
As a busy working mom, finding time to bake is a luxury, not a given. But sometimes, the craving for something sweet and comforting hits hard. This particular craving led me on a delicious adventure, transforming a restaurant disappointment into a family favorite.
My friend and I share a love for a local diner known for its mouth-watering pies. Our go-to order was always their lemon pie – a perfect balance of tart and sweet. Imagine our dismay when, one fateful day, we discovered it had been unceremoniously removed from the menu! Dejected, we vowed to recreate the experience. Thus began my culinary quest for the perfect lemon pie, one that not only replicated but surpassed our beloved diner's version.
The initial attempts were… let's just say less than stellar. The crust was too tough, the filling too runny, the overall experience a bit of a disaster. I persevered, though. I spent hours experimenting with different crust recipes, varying the amounts of sugar and lemon juice, and generally tweaking the process until I finally achieved a perfect synergy of flavors and textures. The result? A lemon pie so good, it's become a staple in my home, and a go-to treat for family gatherings and special occasions.
The magic, I believe, lies in the combination of the tart lemon filling and the creamy richness of the cream cheese layer. The tangy lemon cuts through the sweetness perfectly, while the smooth cream cheese offers a wonderful counterpoint. The secret? Freshly squeezed lemon juice, a generous amount of zest, and a touch of cornstarch to provide the ideal consistency. And yes, let's not forget a perfectly flaky pie crust. I won't lie; getting that crust just right took some trial and error. But once I mastered that, the rest fell into place.
But this pie is more than just a recipe. It represents resilience, creativity, and the satisfying feeling of taking something negative – the loss of a favorite dessert – and turning it into something positive and even better. It's a testament to my journey as a working mom who balances the demands of daily life with the joy of creating lasting memories in the kitchen. The delight on my family's faces as they savor each slice makes it all worthwhile. It's also an opportunity to reconnect with a friend, who originally inspired this pie-making odyssey over coffee and now happily enjoys the results of my kitchen experiments. This Lemon Supreme Pie has become more than just a dessert; it’s become a symbol of shared experiences, delicious memories, and the simple pleasure of baking.
More than just a dessert, this recipe offers a chance to connect with loved ones, whether it's sharing a slice with friends, impressing family members, or simply enjoying a moment of quiet reflection while indulging in its delightful taste. So, take a chance, try this recipe. You might just discover a new family favorite!
Ingredients: (detailed list omitted for brevity, see recipe for specifics.)
