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

Lemon Supreme Pie Recipe

Read Reviews (24)
4.86 24
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
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

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Lemon Supreme Pie in Taste of Home June/July 1998, p25

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.

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

Reviews for Lemon Supreme Pie(24)

AVERAGE RATING
   (43)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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
Reviewed Mar. 27, 2014

our newest favorite... loved it!!!

MY REVIEW
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

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