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Lemon Supreme Pie Recipe

Lemon Supreme Pie 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
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + chilling YIELD:6-8 servings

Ingredients

  • Frozen deep-dish pie shell
  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Lemon Supreme Pie

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MY REVIEW
sewsal 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 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 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 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 239466
Reviewed Dec. 15, 2015

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

MY REVIEW
donmyles 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 221815
Reviewed Mar. 2, 2015

"I love Taste of Home recipes!"

MY REVIEW
aebwyatt 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 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?"

MY REVIEW
purrplelady25 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!!!!"

MY REVIEW
NanZim 61432
Reviewed Jul. 21, 2014

"My husband likes this refreshing pie. I have used other toppings over the cream cheese filling."

MY REVIEW
justmbeth 22142
Reviewed Apr. 27, 2014

"This was wonderful! The method of cooking the pie shell didn't quite work out for me (cracked and done way before last 5 mins was up). Next time I will bake the way I usually do. Other than that, no changes."

MY REVIEW
CiCiB 23845
Reviewed Apr. 21, 2014

"I made this for Easter dinner and it was WONDERFUL! The only change I made was to cook the lemon layer in the microwave. I will definitely make this again the taste is rich and good and it was easy to prepare. I also plan to use the lemon topping in a couple of recipes which call for lemon pie filling.

THANK YOU SO MUCH FOR SHARING!"

MY REVIEW
lisasetser0409 202710
Reviewed Apr. 8, 2014

"I'm not sure what I did wrong. I am a good baker, and I followed the recipe exactly, measuring everything. However, the topping turned out 3 times higher than the picture, and the bottom was lower. Not sure what went wrong. Also, the topping thickened very fast, before I added the last sugar. I didn't have to cook it anymore after that."

MY REVIEW
thomsmom 202709
Reviewed Apr. 7, 2014

"Thank you for this recipe it is almost identical to the Lemon Lush Pie at Bake-N-Broil Restaurant in Long Beach CA, but they add a layer of finely chopped pecans on top of the crust - which keeps it from becoming soggy - this takes the recipe from super good to divine."

MY REVIEW
quickneasymmm 53098
Reviewed Apr. 5, 2014

"This Is A Keeper Lemon Pie recipe.

Very yummy n the tartness is perfect with the creamy layer. A perfect pie for an ending to a heavy filling meal. It's truly a 5 star pie in all areas!! Ty Toh for sharing it."

MY REVIEW
Ulifleur 81960
Reviewed Mar. 27, 2014

"our newest favorite... loved it!!!"

MY REVIEW
Rauschk 22648
Reviewed Nov. 30, 2013

"I tried this for the 1st time. Was easy to make, and it was a hit with everyone at our home for Thanksgiving. I even beat out my sister aka Martha Stewart. Lol"

MY REVIEW
rrenda31 28490
Reviewed Sep. 14, 2013

"I made this yesterday in a bar form. It looked beautiful when i put it in the fridge. When i took it out to cut it today it had a lot of liquid on the top that I had to drain off. It tasted great but the top layer was sliding off the cream cheese. What did I do wrong."

MY REVIEW
Pie_Pie_Pie 202708
Reviewed Jun. 29, 2013

"The perfect lemon pie! I'd make this over a merigue pie any day! Everyone loved it!"

MY REVIEW
Appy_Girl 61149
Reviewed Mar. 25, 2013

"One of my very first recipes to try when Toh first got started. It has remained a favorite of mine."

MY REVIEW
cookbook828 23474
Reviewed Dec. 14, 2012

"This pie is now a family fav. Every one dying for me to make this again. So this Christmas in most def. will be on my table."

MY REVIEW
Sue Zappa 28527
Reviewed Nov. 24, 2012

"I made this pie for my Carmelite nameday & it became a favorite for everyone who tried it. My brother-in-law said it's the first lemon pie he had that tasted like lemon--all the others he tried were so sweet that he couldn't taste the lemon! It was the tartness that won people's raves. Great pie!"

MY REVIEW
Halfways 28487
Reviewed Oct. 4, 2012

"I am a huge fan of lemon pie..But this recipe is more than your run of the mill lemon pie..its over the top with goodness..I have made this for catering, potlucks, dinners, etc..and every time it is served..rave reviews. Thanks for this great recipe. Its the best !!!"

MY REVIEW
kengrants 81924
Reviewed Jul. 12, 2012

"The best pie I have ever made! The lemon filling is creamy and perfect especially mixed with the cream cheese filling! I will never make a lemon meringue pie again. Yummy."

MY REVIEW
boingboing 17373
Reviewed Jun. 21, 2012

"if possible i would have given this 100 stars...it is the best lemon pie ever."

MY REVIEW
kelseyjoy23 61148
Reviewed Jun. 19, 2012

"I used a graham cracker crust instead of a regular pie crust (thought it would go nicely with the cream cheese) and it was delicious. Also, instead of reserving some of the cream cheese filling for garnish, I used it all in the pie and garnished with sweetened whipped cream to balance out the tartness of the lemony layers. Excellent!!"

MY REVIEW
pixie9999 28525
Reviewed Jan. 9, 2012

"This is a favorite at family gatherings. Tastes just like a bakery. The only change was the whipped topping, if I going to go through the trouble to make a pie from scratch, I'm going to use real whipped cream"

MY REVIEW
WendyHopper 53074
Reviewed Jun. 2, 2011

"Absolutely wonderful pie. Everyone who tries it wants it again and again."

MY REVIEW
anne weaver 17371
Reviewed Apr. 26, 2011

"my daughter has made this for years and we all love it. my granddaughter and i made it for Easter and we'll definitely make it again."

MY REVIEW
Mari-lynn 23473
Reviewed Apr. 19, 2011

"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."

MY REVIEW
lefurgey 52674
Reviewed Jan. 20, 2010

"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"

MY REVIEW
lucy1111 22647
Reviewed Nov. 22, 2009

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

MY REVIEW
Leach0976 17369
Reviewed Oct. 9, 2009

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

MY REVIEW
pkinneberg 47471
Reviewed Jun. 2, 2009

"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"

MY REVIEW
pixie9999 81922
Reviewed Aug. 20, 2008 Edited Jan. 9, 2012

"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."

MY REVIEW
HDMac_WA 81921
Reviewed Jun. 28, 2008

" I am in on this one.... Make one up and send my way, please!!!!
"

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Wine Pairings

Sweet White Wine

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