Lemon Supreme Pie
Ingredients:
baked deep-dish pie shell
LEMON FILLING:
1-1/4 cups sugar, divided
6 tablespoons cornstarch
1/2 teaspoon salt
1-1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring, optional
1/2 cup lemon juice
CREAM CHEESE FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup confectioners’ sugar
1-1/2 cups whipped topping
1 tablespoon lemon juice
Directions:
For lemon filling, combine 3/4 cup sugar, cornstarch and salt. Stir
in water until smooth. Bring to a boil over medium-high heat. Reduce
heat; add the remaining 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. Cool
to room temperature, about 1 hour.
For cream cheese filling, beat the cream cheese and sugar in a large
bowl until smooth. Fold in whipped topping and lemon juice.
Refrigerate 1/2 cup for garnish. Spread remaining cream cheese
mixture into pie shell; top with lemon filling. Refrigerate
overnight.