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Lemon Supreme Pie |

Lemon Supreme Pie


  • 1 prepared deep-dish pie shell (I just prepare a frozen pie crust)
  • Lemon filling:
  • 1 1/4 cups sugar, divided
  • 6 Tbsp cornstarch
  • 1/2 tsp salt
  • 1 1/4 cup water
  • 1/2 cup lemon juice
  • 2 Tbsp butter
  • 2 tsp lemon peel
  • 4 to 5 drops lemon food coloring
  • Cream cheese filling:
  • 11 oz of light cream cheese, softened (use an 8 oz pkg plus 3 oz)
  • 3/4 cup powdered sugar
  • 1 1/2 cups cool whip
  • 1 Tbsp lemon juice


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, cut pie and pipe on a swirl of the reserved cream cheese mixture on each slice of pie. Serves 6-8.
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