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Lemon Supreme Pie

 Lemon Supreme Pie
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
6-8 ServingsPrep: 25 min. + chilling Bake: 15 min. + chilling


  • Frozen deep-dish pie shell
  • 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
  • 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


  • 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

2 of 2

Lemon Supreme Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.