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Lemon Supreme Pie

Vanilla wafer crust, cream cheese, lemon filling and a delightful whipped cream top give this pie the highest honors amongst my dearest friends.
Prep Time30 mins
Cook Time12 mins
Total Time2 hrs 42 mins
Servings: 1 9" pie
Author: Cristen


Lemon Filling

  • 2 cups Granulated Sugar
  • 3/4 cups cornstarch
  • 1 large pinch Salt
  • 1 1/4 cups water
  • 3 large egg yolks
  • 1/2 cup Lemon Juice (3-5 lemons depending on size)
  • 2 tsp Lemon Zest

Cream Cheese Filling

  • 3 8 oz. pkgs Regular Cream Cheese at room temperature
  • 1 1/4 cups Powdered Sugar
  • 1 cup AE Heavy Whipping Cream
  • 2 tsp Lemon Zest
  • 2 tsp vanilla extract or vanilla bean paste

For The Crust

  • 1 3/4 cups vanilla wafer crumbs
  • 5 tbsp Butter melted

For the Whipped Cream Topping of Pie

  • 1 1/2 cups AE Heavy Whipping Cream well chilled
  • 1/4 cup Powdered Sugar
  • 1 1/2 tbsp AE Sour Cream
  • 1 tsp vanilla extract or vanilla bean paste


For the Lemon Filling

  • In a medium saucepan combine 1 cup of the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat to medium; add the remaining sugar and temper egg yolks (stir in some of the hot mixture while whisking vigorously to increase the temperature of yolks so they don't curdle.) Off heat, add yolks while whisking well, until combined. Add lemon juice and zest. Return pan to medium heat and cook and stir for 4 minutes or until thickened and bubbly. Remove from the heat; stir in butter. Let cool until room temperature, 1 hour.

For the Cream Cheese Layer

  • Beat cream cheese and sugar in a large bowl until smooth. Add whipping cream, lemon juice and vanilla. Beat until only combined. Refrigerate mixture while assembling the pie crust. Just don't let this mixture get chilled too much. 20-40 minutes will do. (*P.S. it is acceptable to use a prepared graham cracker/vanilla wafer crust if you'd like to.)

For the Pie Crust

  • Preheat oven to 350 degrees F. Combine crumbs and butter in a bowl, stir until crumbs are well moistened. Press into a 9" pie plate. Bake for 10-12 minutes or until pie crust is fragrant and lightly golden. Set aside for assembly.

For the Whipped Cream Pie Topping

  • With a whisk attachment or hand mixer, beat heavy cream, powdered sugar, sour cream and vanilla until stiff peaks form. Scoop into a piping bag fitted with a star tip. Reserve until assembly, in refrigerator.

Pie Assembly

  • In cooled pie shell, spread cream cheese mixture evenly. Add cooled lemon mixture. Pipe whipped cream (or spoon) decoratively onto the pie. Chill pie for 2-3 hours before serving. Serves 8-12