Lemon Supreme Pie
Bright, creamy, and irresistibly indulgent, Lemon Supreme Pie is the ultimate dessert for citrus lovers. This no-fail recipe layers a buttery graham cracker crust with a silky cream cheese layer and a vibrant, zesty lemon filling, all crowned with pillowy whipped cream. The tartness of fresh lemon juice and zest marries perfectly with the sweet, airy cream cheese, creating a harmony of flavors in every bite. With just 30 minutes of prep time, this pie is as effortless as it is impressive, making it perfect for holidays, dinner parties, or anytime you're craving a refreshing treat. Serve it chilled and add a finishing touch with a garnish of lemon slices or zest for that extra touch of elegance!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 1 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 cup Water
- 4 Egg yolks
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Unsalted butter
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 2.5 cups Whipped heavy cream (for folding and topping)
- Lemon slices or zest (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until fully mixed and the crumbs resemble wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 8-10 minutes, then let it cool completely.
In a medium saucepan, whisk together 1 cup of granulated sugar and 3 tablespoons of cornstarch. Gradually add the water and stir until smooth.
Cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes.
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot mixture to the yolks while whisking to temper the eggs.
Pour the tempered yolks back into the saucepan, stirring constantly. Add the lemon juice and lemon zest. Cook for another 2 minutes, then remove from heat and stir in the 2 tablespoons of butter until melted. Allow the filling to cool slightly.
In a stand mixer or with a hand mixer, beat the softened cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped heavy cream.
Spread the cream cheese mixture over the cooled crust in an even layer.
Pour the slightly cooled lemon filling over the cream cheese layer and smooth it out with a spatula.
Chill the pie in the refrigerator for at least 4 hours or overnight to set.
Before serving, top the pie with the remaining whipped cream and garnish with lemon slices or zest, if desired.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 45.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
