Lemon Supreme Pie

Nothing screams spring and summer like this Lemon Supreme Pie recipe.

Silky, smooth, and ever so good with the right combination of tart and sweet.

The family will beg for more; it is the right dessert for impromptu guests. 

Looking for more lemonade pies? Try my Lemonade Pie or my Cream Cheese Lemonade Pie. THEY’RE A MUST-TRY!

Find the recipe card at the end of the post.

Scroll to bottom for printable recipe card.

Why do I love this Lemon Supreme Pie Recipe?

It is easy to make, tart, sweet, and refreshing; the family will beg for more. 

Why is my lemon pie filling not thickening?

To thicken more, try a small amount of additional cornstarch. Other thickening options are,

• Flour
• Instant lemon pudding 
• Tapioca

What ingredients are used to make pie filling firmer?

• Increase the cornstarch
• Flour
• Instant lemon pudding
• Tapioca

How do you make this pie filling taste better?

Make the crust and filling from scratch. Always use fresh lemons.

How to serve Lemon Supreme Pie?

• Serve with a cup of coffee or tea.
• Serve as a dessert to finish up a meal.
• Serve any time of the day.

Tips:

• Strictly follow the recipe.
• Use the above recommendations if your filling needs to be thicker.
• Avoid burning your filling when cooking, and stir it frequently. 
• Use fresh lemons versus lemon concentrate for the best taste. 

Ingredients:

• Single-crust pie dough

Lemon filling:

• Sugar
• Cornstarch
• Salt
• Water
• Butter
• Lemons, juice, and zest

Cream cheese filling:

• Cream cheese
• Confectioners’ sugar
• Whipped cream
• Lemon juice

How To Make Lemon Supreme Pie:

For the pie:

Step 1. Preheat oven to 425˚F.

Step 2. Lightly flour a surface. Roll pie dough into a 1/8-inch thick circle. Press into a 9-inch deep-dish pie tin, cutting off the excessive dough and fluted edges. Refrigerate for 30 minutes.

Step 3. Line the crust with foil and fill it with pie weights or uncooked rice. Bake for 20-25 minutes on a lower rack of the oven or until the edges are turning golden. Remove foil and pie weights, then bake for a further 5 or so minutes until the bottom is golden brown. Cool on a wire rack.

For the lemon filling:

Step 1. In a small saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat and cook until thickened, for about 2 minutes, stirring constantly.

Step 2. Remove the saucepan from heat and stir in butter, lemon zest, and lemon juice.

Set aside to cool at room temperature for about 1 hour.

For the cream cheese filling:

Step 1. Beat cream cheese and confectioners’ sugar together until smooth. Gently fold in whipped cream and lemon juice.

Step 2. Spread the mixture evenly over the bottom of the pie shell. Spread cooled lemon filling on top of the cream cheese layer. Refrigerate pie overnight and serve.

Lemon Supreme Pie

Prep Time: 45 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Nothing screams spring and summer like this Lemon Supreme Pie recipe. Silky, smooth, and ever so good with the right combination of tart and sweet. The family will beg for more; it is the right dessert for impromptu guests. 

5 from 2 votes

Review Recipe

Ingredients 

• Single-crust pie dough

Lemon filling:

• 1 cup sugar
• 1/3 cup cornstarch
• 1/2 tsp salt
• 1 cup water
• 2 tbsp butter
• 2 lemons, large, juice and zest

Cream cheese filling:

• 11 oz cream cheese, softened
• 3/4 cup confectioners’ sugar
• 1 cup whipped cream
• 1 tbsp lemon juice

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Instructions

For the pie:

• Preheat oven to 425˚F.
• Lightly flour a surface. Roll pie dough to a 1/8-inch thick circle. Press into a 9 inch deep-dish pie tin, cutting off excessive dough and fluted edges. Refrigerate for 30 minutes.
• Line crust with foil and fill with pie weights or uncooked rice. Bake for 20-25 minutes on a the lower rack of the oven or until edges are turning golden. Remove foil and pie weights, then bake for a further 5 or so minutes until bottom is golden brown. Cool on a wire rack.

For the lemon filling:

• In a small saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat and cook until thickened, for about 2 minutes, stirring constantly.
• Remove saucepan from heat and stir in butter, lemon zest and lemon juice. Set aside to cool at room temperature for about 1 hour.

For cream cheese filling:

• Beat cream cheese and confectioners’ sugar together until smooth. Gently fold in whipped cream and lemon juice.
• Spread the mixture evenly over the bottom of the pie shell. Spread cooled lemon filling on top of the cream cheese layer. Refrigerate pie overnight and serve.

Nutrition

Calories: 488kcal | Carbohydrates: 64g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Cholesterol: 53mg | Sodium: 429mg | Fiber: 1g | Sugar: 41g

Author: Marta

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How to Store Lemon Supreme Pie?

Refrigerator: 

• Cover your lemon pie well with plastic wrap. Store it for up to four days; no longer.

Freezer: 

• Freezing causes a loss of taste and consistency. However, to freeze your pie, make it in a freezer pie dish and put it in a pie storage container to not disturb the meringue.
• Freeze only the crust and filling, and add the meringue before serving. 

How to reheat Lemon Supreme Pie?

• Reheat in a 250-degree oven for 15 minutes.
• This pie is not supposed to be heated but served chilled. 

How much does Lemon Supreme Pie last on the fridge?

3-4 days

Can I make a head Lemon Supreme Pie?

Yes. Refer to the storage directions above.

Related Recipes You Might Enjoy:

Whole Lemon Lemonade Freezer Pie – The Nilla Wafers, sweet condensed milk, whipped topping, fresh organic lemons, and lemon zest in this recipe are scrumptiously delicious.

Lemon Whoopie Pies – The lemon cream cheese filling is refreshing and loaded with antioxidants. 

Lemon Meringue Pie – This pie is sweet and tart with citrusy fresh lemon throughout, and the soft meringue is tasty and amazingly refreshing.