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
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
Reviews
Haven’t made it yet bcz I was looking for a legit brand of lemon pie filling-found it
If you follow the baking directions for this pie, you will be sorely disappointed as it will be burned
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.
This is overrated. It doesn't have a strong lemon flavor, and it tastes more like eating cream cheese out of the tub.
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.
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.
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.
Filling is pretty tart, and very rich
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.
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.