Try this Lemon Supreme Pie recipe, or contribute your own.
Suggest a better descriptionLine 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 C Sugar, cornstarch and salt. Stir in water; bring to a boil over medium heat. Reduce heat; add remaining sugar. Cook and stir for 2 minutes or until thick and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring. 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 till smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 C 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 refrigerator.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 250 | ||
Calories from Fat: 140 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 43.7mg | 13 % | |
Sodium 8752.9mg | 302 % | |
Potassium 77.6mg | 2 % | |
Total Carbohydrate 28.9g | 8 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 28.4g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 250
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