Lemon Supreme Pie

This is the pie I wanted to make this year for Thanksgiving but I already made a traditional pumpkin, pecan pie, and double layer pumpkin chiffon. 3 pies so far... and there are only five of us! LOL. I'll put this on the back burner to make in a week or two 'just because'. This is one of my families favorite pies. I've been making this particular recipe since around 1997. We've never found one we like better.


1 baked pie shell
1 1/2 c sugar
6 T corn starch
1/2 t salt
1 c water
2 T butter
2 t graded lemon zest
2/3 c lemon juice
12 oz. cream cheese
3/4 c powdered sugar
2/3 c heavy cream
1 T lemon juice

In a saucepan combine sugar, cornstarch and salt. Add water and bring to a boil. Reduce heat, cook and stir 2 minutes until smooth and clear. Remove from heat, stir in butter, lemon peel and lemon juice. Cool to room temperature, about 1 hour.

In a bowl mix cream cheese and powdered sugar. Fold in the whipped cream and lemon juice. Save 1/2 c for garnish. Spread the remaining into the pastry shell. Top with the lemon filling. Chill 8 hours. Garnish with reserved whipped cream mixture.Print Friendly and PDF