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Lemon Supreme Pie

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WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

INGREDIENTS​​

1 9 inch deep dish pastry pie crust, baked
2, 8 ounce bricks, cream cheese, softened
1 cup heavy cream
1 cup confectioners (powdered) sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 cups lemon curd or pie filling
Whipped cream for decoration


STEP BY STEP INSTRUCTIONS​​​​


Whip cream cheese until light and fluffy with an electric mixer.

Add confectioners’ sugar and blend well to combine.

Add lemon juice and vanilla and blend again to incorporate.  Set mixture aside.

Whip cream to stiff peaks.

Fold whipped cream into the cream cheese mixture until there are no streaks and the mixture is light and fluffy and smooth.

Pour the cream cheese mixture into the pie shell.

Spread lemon curd or pie filling over the cream cheese layer evenly.

Refrigerate for at least two hours before decorating with whipped cream swirls.

This pie is best made a day in advance or chilled for no less than 8 hours before slicing.

Pie should always be refrigerated.


 

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ENJOY!

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