Lemon Topped Cheese Cake

Karla Everett

By
@Karla59

I just LOVE this pie , it has just a tartness from the lemon which i like. The longest prep time to make this is letting the pudding cool to room temp , if I'm in a hurry I will set the filling in the freezer for a few minutes to help it cool down.

I have been making this pie for years and have and I got it to begin with from taste of home and it sure is good!!

tasteofhome.com/...Lemon-Supreme-Pie


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Comments:

Serves:

9" pie

Prep:

1 Hr 30 Min

Cook:

20 Min

Ingredients

LEMON FILLING

1 1/4 c
sugar
6 Tbsp
corn starch
1/2 tsp
salt
1 1/4 c
water
2 Tbsp
butter
2 tsp
lemon rind, grated
4-5
drops yellow food coloring
1/2 c
fresh lemon juice

CREAM CHEESE FILLING

11 oz
cream cheese, room temperature
3/4 c
confectioners' sugar
1 1/2 c
whipped topping
1 Tbsp
lemon juice, fresh
unbaked pie shell

Directions Step-By-Step

1
Line unpricked 9" pie crust with double thickness of tin foil ; Bake @ 450° for 8 min. Remove the foil and bake for 5 min. longer. Set aside and let cool.
2
On med-high heat : In a sauce pan combine 3/4 cup of the sugar , cornstarch and salt ; stir in the water and bring to a boil.
3
Reduce the heat and add the remaining sugar ; cook and stir for 2 min. until thickened.
4
Remove from heat and stir in butter ,lemon peel and food coloring ; GENTLY stir in the lemon juice.
DON'T OVER MIX. Set aside to cool for about 1 hr. to room temp.
5
In a mixing bowl beat sugar and cream cheese until smooth.
Fold in whipped topping and lemon juice ; Refrigerate 1/2 cup of mixture for garnish.
6
Spread the remaining cream cheese mixture in baked pie shell ; top with lemon filling ;
Chill for several hrs. or over night.
7
Place the reserved filling in a pastry bag and use a Star tip to place dollips around the pie.
8
Refrigerate pie until serving time.

About this Recipe

Course/Dish: Cakes, Pies, Fruit Desserts
Hashtags: #lemon, #cream-cheese