SUPREME LEMON PIE

Supreme Lemon Pie
6 to 8 serves

Classic Crust:
(have all ingredients very cold or frozen)
1 1/3 cups flour
½ tsp. Salt
½ cup shortening
3 Tbsp ice water
Preheat oven to 425 degrees

Combine the flour and salt. Cut in the shortening until the mixture resembles coarse meal. Sprinkle with the water, one Tbsp. At a time and toss lightly with a fork until dough forms a ball.
Press the dough between your hands to form a 5-to 6 inch "pancake." Lightly flour a work surface as well as your rolling pin. Roll the dough into a circle about an inch larger than an upside-down 9-inch pie plate. Fold the dough into quarters and carefully unfold and press into the pie plate. Fold the edge under and flute. Prick the bottom and sides with a fork. Bake until lightly browned, 10 to 15 minutes. Remove from the oven and cool completely.

Fluffy Filling:
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
1 6-ounce can frozen lemonade concentrate, thawed
1 4-serving box lemon flavor instant pudding and pie filling mix
1 cup whipping cream, whipped to stiff peaks

For the Fluffy Filling:
Combine the cream cheese and condensed milk in a mixing bowl. Beat at low speed until smooth. Add the lemonade concentrate. Blend well. Beat in the pudding mix until smooth. Fold in the whipped cream and spoon into the baked pie crust. Make a shallow depression in the filling, 1-inch from the edge and refrigerate. That means make a bowl for the clear filling leaving a one-inch dam of fluffy filling to hold the clear filling.

Clear Filling:
½ cup cornstarch
1/3 cup plus 1 ½ cups water
4 egg yolks
½ cup fresh lemon juice and the zest of the lemons you squeeze
1 ½ cups granulated sugar
1 Tbsp. Butter

For the Clear Filling:
Combine the cornstarch and 1/3 cup of the water in a small bowl. Stir to blend. Combine the egg yolks and lemon juice in a medium-sized mixing bowl. Beat until smooth. Combine the granulated sugar and the remaining 1 ½ cups of water in a medium-size saucepan over medium heat and cook until the mixture comes to a boil. Stir in the cornstarch mixture slowly. Cook and stir until the mixture is thick and clear. Remove from the heat.
Stir in the egg yolk mixture slowly until blended. Return to the heat. Cook and stir until the mixture just comes to a boil, 1 to 2 minutes. Remove from the heat. Stir in the butter. Cool completely and spread gently into the "bowl" shaped well in the center of the fluffy filling. Mound it up, there will be plenty.

Topping:
1 cup whipping cream
2 Tbsp powdered sugar
3/4 tsp. Vanilla
For the Topping:
Beat the whipping cream in a small bowl at high speed with an electric mixer until stiff peaks form. Beat in the powdered sugar and vanilla. Spread over the clear filling. Refrigerate until firm.