Lemon Supreme
Ingredients
15
servings
- 1 cup pecans, chopped
- 1 cup flour
- 1 stick oleo
- 1 1/2 tbsp sugar
- 8 oz cream cheese
- 1 1/2 cup powdered sugar
- 1 (9 oz) container Cool Whip
- 1 can lemon pie filling
Step-by-Step Instructions
- Preheat oven to 350°F. Cream pecans, flour, margarine, and sugar together. Press into a 9x13-inch pan and bake 15 to 20 minutes at 350°F until lightly golden. Allow to cool completely.
- Mix cream cheese, powdered sugar, and 3 tablespoons of Cool Whip until smooth. Spread over cooled crust.
- Spread lemon pie filling evenly on top of cream cheese layer. Top with remaining Cool Whip. Refrigerate at least 2 hours before serving.
Common Problems and Solutions
Q: Why is my crust crumbly when I try to cut it?
A: Make sure to press the crust mixture firmly and evenly into the pan before baking, and allow it to cool completely before adding the cream cheese layer. The butter needs to set up properly.
Q: Can I make this ahead of time?
A: Absolutely! This dessert actually benefits from refrigerating overnight. The layers set up beautifully and the flavors meld together. Just add the Cool Whip topping shortly before serving if you want it to look freshest.
Tips and Techniques
Let the cream cheese come to room temperature before mixing - it will blend much more smoothly with the powdered sugar and Cool Whip. For cleaner slices, wipe your knife between cuts.
Ingredient Substitutions
- lemon pie filling: cherry, blueberry, or strawberry pie filling
- Cool Whip: homemade whipped cream
- oleo (margarine): butter
Equipment Needed
- 9x13-inch baking pan
- mixing bowl
- electric mixer or hand mixer
