Lemon Supreme Pie

Instructions

Prepare the Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish. Bake 8-10 minutes, then cool completely.
Make the Lemon Filling: Whisk together sugar, cornstarch, and salt. Gradually stir in water. Cook over medium heat, stirring constantly, until thickened and boiling. Boil 1-2 minutes, then remove from heat.
Temper the Egg Yolks: Whisk beaten egg yolks. Slowly pour 1/2 cup of the hot lemon mixture into the yolks, whisking constantly. Pour back into the saucepan and cook 2 more minutes, stirring constantly.
Add Lemon Juice and Butter: Remove from heat; stir in lemon juice, lemon zest, and butter. Cool slightly before pouring into the crust. Refrigerate until set (at least 2 hours).
Prepare the Creamy Topping: Beat cream cheese and powdered sugar until smooth. Whip heavy cream and vanilla until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
Assemble the Pie: Spread the creamy topping over the cooled lemon filling. Smooth the top.
Chill: Refrigerate for at least 1 hour before serving.
Serve: Garnish with lemon zest or slices (optional). Serve chilled.

Lemon Zest: Use only the yellow part of the lemon peel.
Room Temperature Ingredients: Soften cream cheese to room temperature for a smooth topping.
Chill Time: Allow ample chill time for the best texture and flavor.

Gingersnap Crust: Use crushed gingersnap cookies for a spicy twist.
Meringue Topping: Use a meringue topping instead of the cream cheese topping for a classic lemon meringue pie.
Berry Garnish: Add fresh berries for extra color and flavor.

Yes! Make it a day in advance and refrigerate.

Refrigerate, covered, for up to 3-4 days.

Fresh is best, but bottled can be used in a pinch (flavor may be less vibrant).

Freezing is not recommended.

Enjoy this creamy, citrusy delight! It’s the perfect treat for any occasion.