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Lemon Supreme Pie


This pie is the closest recipe to my favorite lemon pie from Village Inn. Light and fluffy lemon filling in a basic pie crust. I use the All-Butter Pie Crust recipe, and I freeze the second crust for later.

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Rate this recipe 4.3/5 (59 Votes)


  • 1 baked pie pastry (to fit in a 9-inch pie plate)
  • 1 1/2 cups sugar
  • 6 tablespoons cornstarch
  • 1 pinch salt
  • 1 cup water
  • 2 drops yellow food coloring (optional)
  • 1/8 teaspoon pure natural lemon extract (for a smoother filling), or 2 teaspoons grated lemon rind
  • 2/3 cup fresh lemon juice
  • 2 tablespoons butter
  • 12 ounces cream cheese, softened
  • 3/4 cup powdered sugar (confectioners)
  • 1 1/2 cups sweetened whipped cream, (measure 1 1/2 cup sweetened heavy cream, already whipped or whipped topping (such as Cool Whip)
  • 1 1/2 tablespoons fresh lemon juice (optional)


Servings 6
Preparation time 480mins
Cooking time 480mins
Adapted from


Step 1

In a saucepan, combine sugar, cornstarch and pinch of salt.

Stir in water, lemon juice, lemon extract/rind, and yellow food coloring (if using) bring to a boil over medium-high heat. Cook and stir for 2 minutes, or until smooth and thickened.

Remove from heat, and stir in butter. Cool to room temperature for about 1 hour.

Meanwhile, in a mixing bowl, beat the cream cheese and the powdered sugar until smooth.

Fold in the whipped cream/whipped topping and the optional 1 1/2 tablespoons lemon juice (if using).

Remove 1/2 cup of the whipped cream/cream cheese mixture for the garnish.

Spread the remaining whipped cream/cream cheese mixture into the baked pastry shell.

Top with the cooled lemon filling.

Chill in the refrigerator for a minimum of 8 hours, or overnight.

When ready to serve, scoop the reserved 1/2 cup cream cheese mixture into a pastry bag with a star tip.

Pipe stars onto the pie, or garnish with the reserved cream cheese mixture or as desired.

Refrigerate until ready to serve.


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