Lemon Supreme Pie

1 unbaked deep dish pastry shell (9-inches)
Lemon Filling
1 -1/4 cups sugar divided
6 Tbsp cornstarch
1/2 tsp salt
1 -1/4 cups water
2 Tbsp butter
2 tsp grated lemon peel
4 -5 drops yellow food -coloring optional
1/2 cup fresh lemon juice
Cream Cheese Filling
2 pk cream cheese (one 8 ounces -one 3 ounces) softened
3/4 cup confectioners' sugar
1 -1/2 cups Whipped topping
1 Tbsp fresh lemon juice

Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer.
Cool on a wire rack. In a saucepan, combine 3/4 cup sugar, cornstarch and
salt. Stir in water; bring to a boil over medium-high heat. Reduce heat;
add 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 (do not overmix). Cool to room
temperature, about 1 hour. Do not stir. In a mixing bowl, beat cream
cheese and sugar until smooth. Fold in whipped topping and lemon juice.
Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture
into shell; top with lemon filling. Chill overnight. Place reserved cream
cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie.
Store in the refrigerator.

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 20 minutes


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