Honesty coming out: I really do not like lemon pies. Not my thing. But, this one is actually worth eating. And to everyone who does like citrus pies, they LOVE this one. So trust their word on it.
And I feel like almost every Thanksgiving has a lemon pie. Why not give this one a try? It's fluffy and beautiful (but tasty, too).
And here's one more thing to remember: pies don't have to be savored on Thanksgiving day only! They are great year round. This would be a beautiful one to use in July, too. Just capture it to your Cook'n®, make your own cookbook titled "pies" and save it for when you're ready to use it!
Citrus Supreme Pie
Serving size: 10
Calories per serving: 764
clear filling:
1 1/2 cups sugar
1/2 cup cornstarch
1 3/4 cups water
4 large eggs yolks
1/2 cup fresh lemon juice
1 tablespoon margarine or butter
crust:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chilled butter-flavor shortening
1 tablespoon lemon juice
3 tablespoons cold water
fluffy filling:
1 cup heavy or whipping cream
1 8 (8-ounce) package cream cheese, softened.
1 14 (14-ounce) can milk
1 6 (16-ounce) can frozen lemonade concentrate, thawed
1 package lemon-flavor instant pudding and pie filling for 4 servings
topping:
1 cup heavy cream
2 tablespoons confectioners' sugar
3/4 teaspoon vanilla extract
garnishes:
lemonpeel rose
lemonpeel leaves
lemon leaves
Directions:
5 hours or early before serving:
1. For clear-filling, in 3 qt saucepan, mix sugar and cornstarch. Stir in water; cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Remove saucepan from heat. In small bowl, with fork, beat egg yolks and lemon juice. Stir egg-yolk mixture into cornstarch mixture, stirring rapidly to prevent lumping. Return saucepan to heat; cook, stirring, until filling is very thick, 1 to 2 minutes longer (mixture should be about 170 to 175 degrees Fahrenheit). Remove saucepan from heat. Stir in margarine or butter. Refrigerate clear filling while preparing crust and fluffy filling. (Refrigerate clear filling only about 1 hour, or corn starch mixture will be too firm to spread.) To keep skin from forming as filling cooks, press plastic wrap directly onto surface.
2. Meanwhile, for crust, preheat oven to 450 degrees Fahrenheit. In medium bowl, mix flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in lemon juice, then water, 1 tablespoon at a time, until dough forms a ball.
3. On a lightly floured surface, with floured rolling pin, roll dough into a round 1 ½ inches larger all around than inverted 9 ½ “ by 1 ½ “ deep dish pie plate. Ease dough into pie plate. Fold overhang under; flute. With fork, prick bottom and side of pastry in many places to prevent puffing during baking. Bake 10 to 15 minutes until golden. Cool.
4. For fluffy filling, in small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. In large bowl, with same beater and with mixer at low speed, beat cream cheese and sweetened condensed milk until smooth. Beat in lemonade and pudding mix until blended. With wire whisk or rubber spatula, fold whipped cream into pudding mixture. Spoon filling into cooled pie shell. With spoon, make shallow depression in filing 1 inch in from edge. Refrigerate until set.
5. For topping, in small bowl, with mixer at medium speed, beat heavy or whipping cream, confectioners’ sugar and vanilla extract until stiff peaks form.
6. To assemble pie, spoon clear filling over fluffy filling, gently spread just until smooth (overworking will cause cornstarch mixture to break down), Spoon whipped-cream topping into decorating bag with medium rosette tube. Pipe whipped –cream rosettes over top of pie. Refrigerate at least 2 hours until filling is set. To serve, garnish with lemon-peel rose, lemon peel-leaves, and lemon leaves.
If this sounds too time-consuming, just top the pie with whipped cream and garnish with lemon shavings. It will still look very pretty.
1. For clear-filling, in 3 qt saucepan, mix sugar and cornstarch. Stir in water; cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Remove saucepan from heat. In small bowl, with fork, beat egg yolks and lemon juice. Stir egg-yolk mixture into cornstarch mixture, stirring rapidly to prevent lumping. Return saucepan to heat; cook, stirring, until filling is very thick, 1 to 2 minutes longer (mixture should be about 170 to 175 degrees Fahrenheit). Remove saucepan from heat. Stir in margarine or butter. Refrigerate clear filling while preparing crust and fluffy filling. (Refrigerate clear filling only about 1 hour, or corn starch mixture will be too firm to spread.) To keep skin from forming as filling cooks, press plastic wrap directly onto surface.
2. Meanwhile, for crust, preheat oven to 450 degrees Fahrenheit. In medium bowl, mix flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in lemon juice, then water, 1 tablespoon at a time, until dough forms a ball.
3. On a lightly floured surface, with floured rolling pin, roll dough into a round 1 ½ inches larger all around than inverted 9 ½ “ by 1 ½ “ deep dish pie plate. Ease dough into pie plate. Fold overhang under; flute. With fork, prick bottom and side of pastry in many places to prevent puffing during baking. Bake 10 to 15 minutes until golden. Cool.
4. For fluffy filling, in small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. In large bowl, with same beater and with mixer at low speed, beat cream cheese and sweetened condensed milk until smooth. Beat in lemonade and pudding mix until blended. With wire whisk or rubber spatula, fold whipped cream into pudding mixture. Spoon filling into cooled pie shell. With spoon, make shallow depression in filing 1 inch in from edge. Refrigerate until set.
5. For topping, in small bowl, with mixer at medium speed, beat heavy or whipping cream, confectioners’ sugar and vanilla extract until stiff peaks form.
6. To assemble pie, spoon clear filling over fluffy filling, gently spread just until smooth (overworking will cause cornstarch mixture to break down), Spoon whipped-cream topping into decorating bag with medium rosette tube. Pipe whipped –cream rosettes over top of pie. Refrigerate at least 2 hours until filling is set. To serve, garnish with lemon-peel rose, lemon peel-leaves, and lemon leaves.
If this sounds too time-consuming, just top the pie with whipped cream and garnish with lemon shavings. It will still look very pretty.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://www.bakerssquare.com/pies/
- Good Housekeeping / August 1991
Sydney Hill
Weekly Newsletter Contributer since 2012
