Lemon Supreme Pie

Name: Lemon Supreme Pie
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings.
Ingredients: Pastry for deep-dish pie (9 inches); 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 zest; 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

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

Ingredients

Pastry for deep-dish pie (9 inches)
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 zest
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 zest and, if desired, food coloring. 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.
Cover cream cheese filling with lemon filling. Refrigerate entire pie overnight.
If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.

Nutrition Facts

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

Originally published as Lemon Supreme Pie in Taste of Home June/July 1998

Reviews

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Average Rating:

Tracy

Mar 9, 2019

Can't wait to make this yummy looking pie. Years ago when I worked at Village Inn, they had a lemon supreme pie that was just like this. It was always mine and my husband's favorite. I like lemon meringue pie, but this one is even better, as I love any dessert which incorporates a sweet cream cheese layer.
Vickie

Jan 13, 2019

The lemon filling is way too tart. I made it again with half the lemon juice and a packet of lemon jello. Way better. Also, no need for whipped topping (which is made with oil). Thin the cream cheese mixture with whole milk and no lemon juice.
rcoker09

Jun 1, 2018

I am really surprised that so many think this is better than lemon meringue pie. It was good, but it wasn't spectacular. There are many recipes online for a similar dessert called Lemon Lush, Lemon Delight, etc., that is made in a 9x13 baker. It's very, very similar in taste, makes a larger amount, and is much easier.
keely27

May 30, 2018

Filling is pretty tart, and very rich
smek

May 29, 2018

I made this pie to take to a church luncheon. It looked pretty and tasted good. However, I can't say it was excellent and frankly I think a basic lemon meringue pie tastes better. I think the problem is that it had too much cream cheese & whipped cream in it and not enough lemon filling. I won't make it again.
shannondobos

Apr 26, 2018

I made my own pastry, and this recipe fit my deep dish pyrex pan perfectly. I used fresh lemon juice and it was extremely tart, but the cream cheese layer cut through it nicely. I am a huge classic lemon pie fan, but this is a nice twist. Like other reviewers, I cut the cornstarch by one tablespoon, and it still thickened up very quickly for me.
mumsay

Apr 8, 2018

Excellent recipe! I reduced the cornstarch to 5 tablespoons like some of the other reviewers suggested, and it turned out just right. I used fresh lemon juice and no food coloring. The recipe made 2 pies, so I brought one to work, and they absolutely loved it and asked for the recipe. Thank you Jana for this recipe!
BeckyJCarver

Feb 28, 2018

the deep dish pie shell i bought didn't seem very deep. This made enough for 2 pies. It was easy to make & the taste is wonderful.
Sheila

Feb 18, 2018

Everything compliments each other. I'm always looking for good taste within
cindiak

Feb 9, 2018

Very good pie. Recommend using fresh squeezed lemon instead of bottled lemon juice if you can.