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Lemon Supreme Pie Recipe

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4.2 from 123 reviews

  • Author: Emma
  • Total Time: 4 hours 45 minutes (including chilling time)
  • Yield: 8 servings

Description

Lemon Supreme Pie is a bright and tangy dessert that combines a buttery flaky crust with a luscious, creamy lemon filling topped with a glossy lemon gel layer. This no-meringue pie offers a perfect balance of tartness and sweetness, making it both visually stunning and deliciously refreshing. Ideal for make-ahead entertaining, it chills to a set, smooth texture that delights the palate with every bite.

Ingredients

Pie Crust

  • 1 9-inch buttery, flaky pie crust (homemade or store-bought)

Lemon Gel Layer

  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 1 cup water
  • 1/2 cup fresh lemon juice (about 3–4 medium lemons)
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter

Cream Layer

  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 3 large egg yolks

Optional Topping

  • Whipped cream or heavy cream (for topping)
  • Lemon slices or lemon zest curls (for garnish)

Instructions

  1. Prepare the Crust: Roll out the pastry crust and fit it into a 9-inch pie dish. Dock the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12–15 minutes, remove weights, and bake an additional 5–7 minutes until golden. Let the crust cool completely.
  2. Make the Lemon Gel Layer: In a saucepan, whisk together sugar, cornstarch, and salt. Stir in water gradually until smooth. Cook over medium heat, stirring constantly, until thick and bubbling. Add lemon juice and zest, then stir in butter for a silky finish. Remove from heat and allow to cool slightly.
  3. Prepare the Cream Layer: Beat softened cream cheese until smooth in a mixing bowl. Add sugar and mix well. In a small bowl, whisk egg yolks. Temper the yolks by slowly adding a spoonful of the hot lemon mixture while whisking constantly. Gradually add the tempered yolks back into the saucepan with the cream cheese mixture. Cook over low heat, stirring until thick enough to coat the back of a spoon. Remove from heat and cool slightly.
  4. Assemble the Pie: Spread the cream layer evenly into the cooled pie crust. Pour the lemon gel layer over the cream carefully, spreading gently with an offset spatula to avoid mixing layers. Cover with plastic wrap pressed gently against the surface to prevent skin formation. Refrigerate for at least 4 hours or overnight until fully set.
  5. Garnish and Serve: Before serving, top with whipped cream, lemon slices, or zest curls for decoration. Use a sharp knife to cut clean slices and enjoy.

Notes

  • Use fresh lemons for best flavor; bottled juice will not provide the same bright taste.
  • Blind baking the pie crust ensures it stays crisp under the filling.
  • You can substitute a graham cracker crust for an easier no-roll option.
  • Save the egg whites for other recipes to avoid waste.
  • Pressing plastic wrap directly on the lemon gel layer prevents skin from forming.
  • For a dairy-free version, substitute cream cheese and butter with suitable plant-based alternatives.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://cookinginspirations.com/lemon-supreme-pie-recipe/