Show Subscription Form




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

Lemon Supreme Pie Recipe

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.

Sweet White Wine

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

Reviews for Lemon Supreme Pie

AVERAGE RATING
   (46)
RATING DISTRIBUTION
5 Star
 (41)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 21, 2014

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

MY REVIEW
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
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
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT