[X]

Home > Recipes > Lemon Supreme Pie

Lemon Supreme Pie Recipe

Lemon Supreme Pie Recipe photo by Taste of Home

Read reviews (17)

Rate recipe

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas

This recipe is:

Contest Winning

[X]

Rate Lemon Supreme Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemon Supreme Pie Recipe

Prep: 25 min. + chilling Bake: 15 min. + chilling

Yield: 6-8 Servings

25 15 40

Ingredients

Frozen deep-dish pie shell
LEMON FILLING:
1-1/4 cups sugar, divided
6 tablespoons cornstarch
1/2 teaspoon salt
1-1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring, optional
1/2 cup lemon juice
CREAM CHEESE FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup confectioners' sugar
1-1/2 cups whipped topping
1 tablespoon lemon juice

Directions

Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For lemon filling, combine 3/4 cup sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add the remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
For cream cheese filling, beat the cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight.
Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 481 calories, 24 g fat (14 g saturated fat), 51 mg cholesterol, 373 mg sodium, 64 g carbohydrate, trace fiber, 4 g protein.

Originally published as Lemon Supreme Pie in Taste of Home June/July 1998, p25

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Lemon Supreme Pie

Lemon Supreme Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-17) of 17 reviews

Sort Reviews:

Reviewed on Apr. 19, 2011 by Mari-lynn

I made this recipe from your June/July 1998 issue this evening. The lemon filling didn't thicken even after cooking 8 minutes. I noticed your recipe on your website reduced the sugar by 1/4 cup and also the lemon juice to 1/2 cup. I had to toss my filling and make as the recipe shows on your website. So will have to wait and see if it thickens.

Reviewed on Jan. 20, 2010 by lefurgey

I'm so excited to get this recipe. My mom and I used to go to a restaurant when I lived in California called Bakers Square just for this pie (20+ years ago). Unfortunately they closed down and I haven't had it since. It was my FAVORITE pie of all time. Thank you for sharing it. Donna Lefurgey, Chino Valley, AZ

Reviewed on Nov. 22, 2009 by lucy1111

This is a really good lemon pie, one of our favorites!

Reviewed on Oct. 09, 2009 by Leach0976

So easy to make and just the right balance of tart and sweet!

Reviewed on Jun. 02, 2009 by pkinneberg

This is one of the best pie recipes there is! Everyone asks for the recipe every time I make it. It is simply addicting! PiNK_ND

Reviewed on Aug. 20, 2008 by pixie9999

Soooooo good. Tastes just like the pie we get at bakers square, but not anymore, because now I can make it! Thanks for such a great recipe.