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Lemon Cream Cheese Supreme Pie

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Rating: 5/5
1 review

ready in: over 5 hrs
serves/makes:   8

recipe id: 55720
cook method: stovetop

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1 (9" size) baked pastry shell
1 1/2 cup sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemons rind
2/3 cup fresh lemon juice
12 ounces cream cheese, softened
3/4 cup powdered sugar (confectioners)
3/4 cup heavy cream, whipped
1 tablespoon fresh lemon juice


In a saucepan, combine sugar, cornstarch and salt. Stir in water, and bring to a boil over medium-high heat; cook, and stir for 2 minutes, or until smooth, thickened and clear. Remove from heat; stir in butter, lemon peel and 2/3 cup lemon juice; cool to room temperature for about 1 hour.

Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth. Fold in the whipped cream and the 1 Tbsp lemon juice. Remove 1/2 cup of the cream/lemon mixture for the garnish. Spread the remaining cream cheese mixture into the baked pastry shell. Top with the cooled lemon filling.

Chill in the fridge for a minimum of 8 hours or overnight.

When ready to serve, garnish with the reserved cream cheese mixture or put cheese mixture into a pastry bag with a star tip, and pipe onto pie.

Refrigerate until ready to serve

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569 calories, 32 grams fat, 68 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
Great recipe. I have made this many times and it is always a big hit. It is not the easiest to make but it is worth the extra effort.

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