Lemon Supreme Pie Recipe

5 38 58
Lemon Supreme Pie Recipe
Lemon Supreme Pie Recipe photo by Taste of Home
Publisher Photo

Lemon Supreme Pie Recipe

Read Reviews
5 38 58
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min. + chilling

Ingredients

  • Pastry for deep-dish pie (9 inches)
  • LEMON FILLING:
  • 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
  • CREAM CHEESE FILLING:
  • 11 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1-1/2 cups whipped topping, thawed
  • 1 tablespoon lemon juice
  • Additional frozen whipped topping, optional

Directions

On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
Preheat oven to 425°. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
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.
For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell; top with lemon filling. Refrigerate overnight.
If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving. Yield: 8 servings.
Originally published as Lemon Supreme Pie in Taste of Home June/July 1998, p25

Nutritional Facts

1 slice: 735 calories, 42g fat (26g saturated fat), 107mg cholesterol, 604mg sodium, 84g carbohydrate (48g sugars, 1g fiber), 7g protein.

  • Pastry for deep-dish pie (9 inches)
  • LEMON FILLING:
  • 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
  • CREAM CHEESE FILLING:
  • 11 ounces cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1-1/2 cups whipped topping, thawed
  • 1 tablespoon lemon juice
  • Additional frozen whipped topping, optional
  1. On a lightly floured surface, roll pie dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  2. Preheat oven to 425°. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
  3. 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.
  4. For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell; top with lemon filling. Refrigerate overnight.
  5. If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving. Yield: 8 servings.
Originally published as Lemon Supreme Pie in Taste of Home June/July 1998, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Supreme Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
CakenGifts User ID: 9166983 266266
Reviewed May. 24, 2017

"wah!!! I think this is the best cake which will be the best for my birthday.On my this birthday I will prefer this cake. Thanks alot!!!

On Last birthday i got such superb!!! cake from the site :
http://www.cakengifts.in/birthday-cakes
http://www.cakengifts.in/anniversary-cakes
http://www.cakengifts.in/celebration-cakes
http://www.cakengifts.in/cake-delivery-in-dehradun"

MY REVIEW
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."

MY REVIEW
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,"

MY REVIEW
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."

MY REVIEW
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."

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

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

MY REVIEW
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."

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

"I love Taste of Home recipes!"

MY REVIEW
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."

MY REVIEW
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?"

Loading Image