Lemon Pie Mix

Lemon Cream Supreme
First Place Winner 1997 Creative Dessert Contest
Makes 1 - 9 inch pie - 8 servings
You will need:

8 oz. cream cheese
1/4 cup whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
One 9 inch pie crust - baked and cooled
1 box of Lake Shackleford Lemon Pie Mix
2 oz. margarine or butter
2/3 cup water
3 eggs

Mix the first 4 ingredients well, pour into the baked pie crust and refrigerate. In a saucepan on top of the stove, mix the Lake Shackleford Lemon Pie, margarine and water. Cook until thickened stirring constantly. Beat, in a cup or bowl, the three eggs needed for the Lemon Pie. Stir the eggs rapidly into the hot lemon mixture, mixing well. Cool the Lemon Mixture, then pour it over the cream cheese mixture in the pie crust. Chill completely and serve.

Laurie Laetsch - Salem, South Dakota
 

And for Dessert?   Lynn Simmons, a Gourmet Consultant from Connecticut, has great ideas and recipes! This one is just too easy and delicious!

Frozen Lemon Dessert

1 package Taste of Gourmet’s Pie Crust
1 box Lake Shackleford Lemon Pie Mix
3 eggs
2 ounces of butter
2/3 cup water
8 ounces Cool Whip or whipped cream

Make the Pie Crust and press into an 8 x 8 inch pan (take the crust just a little up the sides.  Make Pie as directed and pour into crust. Bake as directed, cool, spread with whipped topping and then freeze.  Cut in squares to serve. Try drizzled with Caramel Pecan Sauce or Fudge Sauce!

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