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Creamy Lemon Supreme Recipe

   
 

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     Creamy Lemon Supreme

Category   Desserts - Breads
Sub Category   None
Ingredients
Crust-
16 Lemon Creme Filled Sanwhich Cookes - Crushed
3 Tablespoons of Butter
1 Lemon
Filling-
2 Lemons
1 Pkg Leon Cook and Serve Pudding and Pie Filling
1/2 C Sugar
 
2 C Water
2 Egg Yolks
1 Tbsp Butter
2 Pkgs Cream Cheese
1/2 C Powdered Sugar
1 Container of Whipped Cream
Instructions
Lightly spray springform pan. Combine cookie crumbs and melted butter. Press into bottome of pan. Bake at 350 for 10 miutes. Cut 6 slices of lemon. Cut each slice in half and place halves against the inside collar of the pan with cut side down.
For filling, zest lemons to measure 1 1/2 tsp. Juice lemons to equal 1/4 Cup of juice. Combine pudding mix, sugar, 1/4 C water and egg yolks in saucepan until blended. Stir in remaining 1 3/4 C water. Cook over medium heat till a full boil. Set aside 1/2 C of pudding. Cool slightly. Whisk butter and lemon juice in remaining pudding in saucepan. Cool for 15 minutes, stiring occasionally.
Combine cream cheese and powdered sugar. Whisk in reserve 1/2 C of lemon pudding and 1 tsp of lemon zest. Fold in 2 cups of whipped cream. Spread over crust.
Stir remaining lemon pudding and spoon evenly over cream cheese mixture. Refrigerate for at least 6 hours. Run knife around collar and release from pan. Garnish with remaining whipped cream and lemon zest.


Originally Submitted 6/4/2012





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