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Lemon Supreme Pie

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, 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. + cooling Bake: 25 min. + chilling
  • Makes
    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
  • 1 tablespoon lemon juice
  • Additional 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 crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
  • Preheat oven to 425°. Line crust 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 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, about 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 pie overnight.
  • If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.

Test Kitchen Tips
  • Cornstarch needs just a few minutes of boiling to thicken a sauce, gravy or dessert filling. If it cooks too long, the cornstarch will begin to lose its thickening power. Carefully follow the recipe for the best results.
  • Go for freshly squeezed lemon juice when preparing this pie. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.
  • Try 50 of our best pies, from classic to new favorites.

  • Editor's Note
    EMR
    Nutrition Facts
    1 slice: 735 calories, 42g fat (26g saturated fat), 107mg cholesterol, 604mg sodium, 84g carbohydrate (48g sugars, 1g fiber), 7g protein.

    Reviews

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    Average Rating:
    • Psalm127-3
      Dec 21, 2019

      Haven’t made it yet bcz I was looking for a legit brand of lemon pie filling-found it

    • Flenner
      Dec 13, 2019

      If you follow the baking directions for this pie, you will be sorely disappointed as it will be burned

    • vsailaway
      Sep 15, 2019

      I have made this several times. It's a good pie but I don't care for the rubbery cornstarch texture of the lemon. I just make the lemon layer like lemon meringue pie filling, and I have even made it with lemon curd. It's still a good pie, either way.

    • James
      Apr 27, 2019

      This is overrated. It doesn't have a strong lemon flavor, and it tastes more like eating cream cheese out of the tub.

    • 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.