Lemon Supreme Pie Recipe
Lemon Supreme Pie Recipe photo by Taste of Home
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Lemon Supreme Pie Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + chilling
MAKES: 6-8 servings


  • Frozen deep-dish pie shell
  • 1-1/4 cups granulated 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
  • 11 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1-1/2 cups whipped topping, thawed
  • 1 tablespoon lemon juice

Nutritional Facts

1 slice: 481 calories, 24g fat (14g saturated fat), 51mg cholesterol, 373mg sodium, 64g carbohydrate (43g sugars, 0 fiber), 4g protein.


  1. Preheat oven to 450°. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. For lemon filling, combine 3/4 cup granulated sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, 2 minutes. Remove from heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
  3. For cream cheese filling, beat cream cheese and confectioners' sugar 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.
  4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #21 star tip. Transfer reserved cream cheese mixture to bag. Pipe stars onto pie. Refrigerate. Yield: 6-8 servings.
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.

Reviews for Lemon Supreme Pie

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sewsal User ID: 2105914 254100
Reviewed Sep. 14, 2016

"great pie. took another reviewer's suggestion to only put 5 Tbs corn starch and it was perfect. Also used my own crust . Very good flavor."

Mrsatj User ID: 1860234 249216
Reviewed Jun. 8, 2016

"This is an excellent recipe. I used my own 10 pie crust and did not save any of the cream cheese mixture for garnish. Also next time Id will use 1 Tbs. less cornstarch in the lemon portion. When the pie

cooled the topping was a little stiff. Very lemony flavor,"

foxyhottcakes User ID: 8321657 248856
Reviewed May. 31, 2016

"I loved this pie! I used my own crust, and I didn't reserve a 1/2 cup of the cream layer for garnishing I kept it in the pie, which I'm glad I did because it didn't seem like it was enough to fill the pie if I didn't. I served it with whipped cream as a garnish instead, but it doesn't even need it. I also added a teaspoon of lemon zest to the cream filling as well."

theangelicious1 User ID: 8717920 245439
Reviewed Mar. 14, 2016

"This recipe is quite good, but like some other people mine looks nothing like the picture. I ended up with about as much lemon filling as cream cheese filling; way more than pictured. I also experienced the weird slimy liquidy layer on top of the pie after a day in the fridge. Weird. But it tastes great and is super easy to make! This one is definitely a keeper."

monicabiddinger User ID: 8197078 239466
Reviewed Dec. 15, 2015

"My family went crazy over this pie. They are requesting it again for Christmas."

donmyles User ID: 8415328 227900
Reviewed Jun. 14, 2015

"Good recipe but added a few changes to make it great. 1. Don't use a pre made base. Use 250g of crushed digestives (17 biscuits), put in bag then demolish with a rolling pin. Pop it in a bowl then add 110g of melted butter mixing then push into a removable base tin then place in oven at 160 for 8 minutes. 2. Once you have made the lemon topping sive the sauce and remove all the disgusting lumpy gelatine created my the cornflour and bin it. 3. Use real whipped cream."

atchison6 User ID: 5896120 221815
Reviewed Mar. 2, 2015

"I love Taste of Home recipes!"

aebwyatt User ID: 8261731 221064
Reviewed Feb. 21, 2015

"Lovin_it, real whipped cream is always better and will totally work. I agree with you completely. Aside from the hydrogenated oils, "whipped topping" also eats fake eyelashes. True story."

lovin_it User ID: 3735223 221019
Reviewed Feb. 21, 2015

"Why are we still using Hydrogenated oil (whipped topping )? I would think Heavy whipping cream would be better. Has anyone tried it?"

purrplelady25 User ID: 7857205 220233
Reviewed Feb. 11, 2015

"This was soooo good. The cheesecake filing needed about 4 to 5 teaspoons more of lemon juice to taste, and I halved the cheesecake filing recipe and doubled the lemon filing. I had way too much of the lemon filling and still way more than I needed of the cheesecake filing. Over all though, I used the leftovers to make a second pie and two custard cups. I can't wait to eat this and share with my friends. Fresh lemons really made the difference I think in the rich flavor of the pie, so I highly recommend that. THANK YOU for this recipe!!!!"

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