lemon topped cheese cake

Name: Lemon Topped Cheese Cake
Prep time: 1 h 30 min
Cook time: 20 min
Yield: 9
Cuisine: American
Ingredients: ## LEMON FILLING; 1 1/4 cup(s) sugar; 6 tablespoon(s) corn starch; 1/2 teaspoon(s) salt; 1 1/4 cup(s) water; 2 tablespoon(s) butter; 2 teaspoon(s) lemon rind, grated; 4-5 - drops yellow food coloring; 1/2 cup(s) fresh lemon juice; ## CREAM CHEESE FILLING; 11 ounce(s) cream cheese, room temperature; 3/4 cup(s) confectioners' sugar; 1 1/2 cup(s) whipped topping; 1 tablespoon(s) lemon juice, fresh; - unbaked pie shell

(2 RATINGS)

202 Pinches 1 Photo

Karla Everett

Greenacres, WA

Updated on Feb 22, 2011

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!! http://www.tasteofhome.com/Recipes/Lemon-Supreme-Pie

Rate

prep time 1 Hr 30 Min

cook time 20 Min

method Stove Top

yield 9 " pie

Ingredients

LEMON FILLING
1 1/4 cups sugar
6 tablespoons corn starch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons lemon rind, grated
4-5 - drops yellow food coloring
1/2 cup fresh lemon juice
CREAM CHEESE FILLING
11 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1 1/2 cups whipped topping
1 tablespoon lemon juice, fresh
- unbaked pie shell

How To Make lemon topped cheese cake

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.

Step 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.
Step 3

Reduce the heat and add the remaining sugar ; cook and stir for 2 min. until thickened.
Step 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.
Step 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.
Step 6

Spread the remaining cream cheese mixture in baked pie shell ; top with lemon filling ; Chill for several hrs. or over night.
Step 7

Place the reserved filling in a pastry bag and use a Star tip to place dollips around the pie.
Step 8

Refrigerate pie until serving time.
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