Summertime Lemon Pie with Sugar Cookie Crust

A long time ago, Hubby and I liked to go out for a slice of pie at Baker’s Square. I don’t know if the restaurant chain exists anymore. What I do know is that Baker’s Square no longer exists on America’s west coast. That’s sad. I hate to see anything fail.

One of my all-time favorites was their Lemon Supreme. It was a tart Lemon Pie on a flaky crust with a thick layer of cream cheese between the lemon filling and the crust. While this pie wasn’t a favorite with Hubby (his dislike of cream cheese and tart lemons might have something to do with that), I couldn’t get enough of the stuff. In case you were wondering what his favorite was – French Silk Pie. Actually, that was a hit with both of us. Sometimes I would order my Lemon Supreme, then insist on a bite or two of his French Silk.

 

 

This beautiful Lemon pie from the kitchen of Betty Crocker takes all the best parts of a Lemon Supreme, reinvents it and serve it up on a sugar cookie crust. Wow! What is it about Lemon anything and summertime that seem so perfect together?

Summertime Lemon Pie with Sugar Cookie Crust
Sugar Cookie Crust
1 pouch Betty Crocker Sugar Cookie Mix
1/2 cup Butter, softened
1 Egg
1/4 cup Butter, melted for crust

To make the Sugar Cookies
Heat oven to 375 degrees.

Empty Sugar Cookie Mix into a bowl. Beat in the 1/2 cup of softened butter until creamed. Beat in egg. Make and bake 36 drop cookies according to package directions.

Cool cookies completely, at least 1 hour.

Store 16 cookies for another use in an airtight container and store for another use. (A great way to utilize the extra cookies is to make up a batch of cake frosting, then practice some piping skills. When you are done, just eat the cookies!)

Use remaining 16 cookies to make the crust.

To Make the Cookie Crust
Heat oven to 350 degrees. Spray 9-inch glass pie plate lightly with cooking spray and set aside.

In food processor, process half of the 20 sugar cookies to fine crumbs. Remove to medium bowl. Continue to process remaining 10 cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly on bottom and up side of pie plate. Bake 10 to 12 minutes or until crust is set in center and edges are golden brown. Cool 15 minutes.

Lemon Filling
1/4 cup Sugar
1/4 cup Cornstarch
1/4 cup Water
2 teaspoons Lemon Zent
1/3 cup Lemon Juice
3 Egg Yolks
3 tablespoons Butter, cut into small pieces

To Make Lemon Filling
In 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, 2 teaspoons lemon zest and the lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.

In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 3 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 3 hours until set.

Cream Cheese Topping
2 oz Cream Cheese, softened
1 1/2 cups Heavy Cream
1/3 cup Powdered Sugar
1/2 teaspoon Vanilla Extract

Decorations
1 teaspoon Lemon Zest
1/8 teaspoon Sugar

To Finish and Serve
Chill mixing bowl and beaters in the freezer for 30 minutes.

Finley grate lemon zest. Sprinkle with a little sugar. Rub together between fingers and set aside.

When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat cream cheese until smooth. Beat in remaining Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread on top of chilled pie. Top with 1 teaspoon lemon zest. Store loosely covered in refrigerator.