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Lemon Supreme

Make Lemon Supreme at home with Sugar Divided, Salt, Water, Butter, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1/2 tsp
• 1 1/4 cup
• 2 tbsp
• 1/2 cup
• 3 oz
• 8 oz
• 3/4 cup
• 1 tbsp

Method (preview)

1. 1

   Line unpricked pastry shell with a double thickness of heavy-duty foil.

2. 2

   Bake at 450 degrees for 8 minutes.

3. 3

   Remove foil; bake 5 minutes longer.

4. 4

   Cool on a wire rack.

5. 5

   In a saucepan, combine 3/4 cup sugar, cornstarch and salt.

6. 6

   Stir in water; bring to a boil over medium-high heat.

7. 7

   Reduce heat; add remaining sugar.

8. 8

   Cook and stir for 2 minutes or until thickened and bubbly.

9. 9

   Remove from the heat; stir in butter, lemon peel and food coloring if desired.

10. 10

    Gently stir in lemon juice (do not overmix).

11. 11

    Cool to room temperature, about 1 hour. Do not stir.

12. 12

    In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish.

13. 13

    Spread remaining cream cheese mixture into shell; top with lemon filling.

14. 14

    Chill overnight.

15. 15

    Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie.

16. 16

    Store in the refrigerator.