Lemon Supreme Pie Recipe
Reading Time: 3 minutes
This lemon supreme pie recipe with its rich cheese and tart lemon flavor is sure to become a favorite dessert.
by Hannah McClure Growing up, pie was one of my least favorite desserts. At some point during my twenties, a friend had me over for a cookout. She had this lemon pie from a pie-specific bakery that I got talked into trying. To say it hit the spot is an understatement. From there, my interest in pie grew. Store bought pies never hit right, and homemades always looked weird. That is until I talked to the right people. Within no time, I was learning to make delightful Dutch apple pies, pumpkin pie from scratch, cherry pies, fried pies, and even a New York cheesecake (it’s debatable if it is truly pie). I even managed to learn to make lemon meringue pie.
So when I came across lemon supreme pie, it was an obvious “must try and make it my own” kind of pie, as I have with all the pies I’ve learned along the way. This lemon supreme is my favorite because the goat milk cheeses give it a rich, bold flavor that regular cream cheese just doesn’t offer. Throw in that tart lemon flavor and you will quickly see why this pie is one of my favorites to make and eat.
For this Pie you will need:
- 1 pie crust (prebaked)
LEMON FILLING:
- 1 1/4 cups granulated sugar, divided
- 6 tablespoons cornstarch
- 1/2 teaspoon sea salt
- 1 cup plus 2 tablespoons water
- 2 tablespoons butter
- 1/2 cup fresh-squeezed Meyer lemon juice
- Lemon zest from two lemons
CHEESE FILLING:
- 4 oz softened goat milk cream cheese
- 8 oz softened goat milk Chevre cheese
- 3/4 cups confectioners’ sugar
- 1 1/4 cups whipped topping
- 1 tablespoon fresh-squeezed Meyer lemon juice
- zest of 1 lemon
Preheat oven to 425 degrees Fahrenheit.
Set It Up
PRE-BAKE CRUST:
- Assemble your pie crust as you would for any pie.
- To pre-bake your pie crust, cover all but the top edge of your crust with aluminum foil (to prevent burning while your crust bakes) and use pie weights (or dry beans/uncooked rice) to hold down your crust.
- Place in a preheated oven and bake on lower rack till edges are golden brown, 20–25 minutes.
- Remove weights and foil and continue to bake for an additional 5 minutes. When done, remove and allow to cool completely.
LEMON FILLING:
- In a small saucepan, add 3/4 cup sugar, cornstarch, and salt and slowly stir in water till smooth.
- Bring mixture to a boil over medium high heat.
- Once the mixture comes to a boil, reduce heat, and add in remaining 3/4 cup of sugar.
- Continue to cook until mixture has thickened and is bubbly. This takes an additional 2–3 minutes.
- Remove from heat and stir in butter, lemon zest, and, if desired, yellow food coloring until desired color is achieved.
- Gently stir in lemon juice.
- Allow the mixture to cool at room temperature for one hour.
CHEESE FILLING:
- In a small mixing bowl, beat together cream cheese, chevre, lemon zest, and confectioners’ sugar till smooth.
- Gently fold in whipped topping and lemon juice.
LET’S MAKE PIE!
- Spread cheese mixture evenly over your pre-baked pie crust.
- Next, add in your lemon mixture and spread evenly across the cheese layer.
- Cover with plastic wrap and refrigerate overnight.
- If desired, using a cake decorating tip and piping bag filled with additional whipping cream, add dollops of cream around the outer edge of lemon filling.
- Serve pie cold and enjoy this delightful treat.
Some Quick Notes:
- This lemon supreme pie should remain refrigerated until ready to enjoy.
- For goat milk cheese, you may use store bought or homemade!
- This pie is a great one year-round, but best for spring or summer serving, and for special occasions such as Easter or Mother’s Day.
Enjoy!!
HANNAH MCCLURE is an old soul homemaker and mother of four from Ohio. Gardening, keeping bees, sewing, raising chickens/seasonal hogs, and baking/cooking from scratch are a few things she enjoys in her homemaking. Always learning and always chasing her littles. Find Hannah on Instagram @muddyoakhennhouse
