Lemon Supreme Shortbread Pie by Michelle Diggs - Musely
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Lemon Supreme Shortbread Pie

posted in Food & Drink > Recipes
06/02/2014
  • Ingredients for the lemon filling:
    1 cup granulated sugar
    1/4 cup corn starch
    1/4 teaspoon salt
    2 egg yolks
    1 tablespoon lemon zest
    1/3 cup fresh lemon juice or lemon juice concentrate
    1 1/2 cups boiling water
    3 tablespoons butter

  • Instructions for the lemon filling:
    In a saucepan mix the first six (6) ingredients until well blended. Add the boiling water and stir until blended well again.
    Over medium heat cook until thickened, stirring continually.
    Remove from heat and stir in the butter. Cool slightly then put in an airtight container. Place in the fridge and cool completely. Note: This lemon filling can be made the day before and kept in an airtight container in the fridge.

  • Ingredients for the shortbread crust:
    1 cup flour, unbleached or all-purpose
    1/2 cup butter, very cold and cubed

  • Instructions for the shortbread crust:
    Preheat oven to 350 degrees F.
    Put the flour and cold cubed butter in a food processor and pulse until fine crumbs. Or, use a pastry cutter and mix until fine crumbs.
    Pour into a 9" pie pan and gently press down on the bottom and around the sides of the pie pan. TIP: Use a measuring cup to press and shape the crust, this works better than using your hands.
    Place in a preheated 350 degrees F oven and bake for about 15 minutes, or until light golden brown. Set aside and cool completely.

  • Ingredients for the cream cheese layer:
    4 ounces cream cheese, room temperature
    1/2 cup confectioners sugar
    1/2 cup lite whipped topping (similar to cool whip)

  • Instructions for the cream cheese layer:
    With the mixer on low speed combine the softened cream cheese and confectioners sugar until blended.
    Then fold in the lite whipped topping and set aside. Note: This can be made the day before and refrigerated in an airtight container, but make sure to bring it to room temperature before spreading it over the cooled crust.

  • Ingredients for the sweet whipped cream:
    1 cup heavy whipping cream
    3 tablespoons confectioners sugar
    1 teaspoon vanilla extract

    Instructions for the sweet whipped cream:
    In a mixing bowl combine the heavy whipping cream, confectioners sugar and vanilla extract.
    Mix on low speed until slightly thickened and then on high speed until very stiff. Note: If you whip it until it's very stiff the whipped cream holds its shape for days and doesn't go runny.

  • Assembling the pie:
    Spread the room temperature cream cheese mixture over the cooled shortbread crust.
    Then smooth the lemon pie filling over the cream cheese layer.
    Top with the sweet whipped cream and keep chilled until ready to serve. Refrigerate any leftovers.

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