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Lemon Supreme Pie

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I know that lemon meringue pie is a classic pie. However, when it comes to lemon flavor, I am not a fan of meringue. Instead a prefer a lemon supreme pie!

Yep, I don’t like meringue at all! It is partly due to the texture and partly due to the flavor. As a result, when I want a piece of lemon pie, this lemon supreme pie is the pie that I want.

Lemon Supreme Pie | realmomkitchen.com

This amazing lemon pie has your regular pie crust followed by a sweet creamy cream cheese layer. This layer is made with cream cheese, powdered sugar, Cool Whip, and lemon juice.

Then that layer is followed with a bright yellow lemon curd-like layer. This layer is made from sugar, cornstarch, salt, water, lemon juice, butter, and lemon peel. It is divine I tell you. You also add in some food coloring to up that bright yellow color.

This is my kind of lemon pie. It would be perfect to make for Mother’s Day and it’s the perfect way to end lemon week.

Lemon Supreme Pie | realmomkitchen.com

Here is what you need to make the
Lemon Supreme Pie

  • PREPARED DEEP-DISH PIE SHELL (I JUST PREPARE A FROZEN PIE CRUST)
  • SUGAR
  • CORNSTARCH
  • SALT
  • WATER
  • LEMON JUICE
  • BUTTER
  • LEMON PEEL
  • YELLOW FOOD COLORING
  • LIGHT CREAM CHEESE
  • POWDERED SUGAR
  • COOL WHIP
Lemon Supreme Pie | realmomkitchen.com

Lemon Supreme Pie

Real Mom Kitchen

5 from 1 vote
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Calories

Ingredients
  

  • 1 prepared deep-dish pie shell I just prepare a frozen pie crust

Lemon filling:

  • 1 ¼ cups sugar divided
  • 6 Tbsp cornstarch
  • ½ tsp salt
  • 1 ¼ cup water
  • ½ cup lemon juice
  • 2 Tbsp butter
  • 2 tsp lemon peel
  • 4 to 5 drops yellow food coloring

Cream cheese filling:

  • 11 oz of light cream cheese softened (use an 8 oz pkg plus 3 oz)
  • ¾ cup powdered sugar
  • 1 ½ cups cool whip
  • 1 Tbsp lemon juice

Instructions
 

  • For the lemon filling: add 3/4 of the sugar to a sauce pan with the cornstarch and salt. Whisk in the water and blend until smooth.
  • Bring to a boil over medium heat. Reduce to a simmer and add in the remaining sugar and lemon juice. Cook and stir for about 2 minutes until thick and bubbly. Remove from the heat and whisk in the butter, lemon peel, and food coloring. Let cool to room temperature for about 1 hour.
  • For the cream cheese filling, beat cream cheese and powdered sugar together until well blended. Then fold in the cool whip and lemon juice. Place 1/2 cup of the mixture aside in the refrigerator to use later for garnish.
  • Spread the cream cheese filling in the bottom of the prepared pie crust. Then top with the lemon filling to fill the pie. Cover and refrigerate overnight.
  • To serve, cut pie and pipe on a swirl of the reserved cream cheese mixture on each slice of pie. Serves 6-8.
Tried this recipe?Let us know how it was!

Recipe adapted from Taste of Home.

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