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

Lemon Supreme PieTaste of Home
Servings Prep Time Cook Time
8servings 45minutes + chilling 10minutes + chilling
Servings Prep Time
8servings 45minutes + chilling
Cook Time
10minutes + chilling
Portions: servings
Portions: servings
  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  3. 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 colouring. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
  4. For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell.
  5. Cover cream cheese filling with lemon filling. Refrigerate pie overnight.
  6. If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
Recipe Notes

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 flavour.

Editor's Note
Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts
1 piece: 625 calories, 35g fat (22g saturated fat), 90mg cholesterol, 501mg sodium, 73g carbohydrate (47g sugars, 1g fibre), 5g protein.