Commonly found at Baker’s Square and Village Inn Restaurants, Lemon Supreme Pie is probably my most favorite pie ever. The tartness of the lemon filling combined with the sweetness of the cream cheese filling makes this the best of both worlds!
I got ahead of myself and forgot to record the prepping of the pie crust. You can make your own pie crust or use a pre-bought one but it needs to be blind baked before hand. Line the crust in your pan with foil, fill with dry rice or beans and bake at 450 degrees for 10 minutes, lower the heat to 375 degrees and take out the foil and rice or beans and bake for an additional 5 minutes.
Lemon Filling:
1-1/4 cups sugar, divided
6 TBSP corn starch
1/2 tsp salt
1-1/4 cups water
2 TBSP butter (not margarine)
3-4 drops yellow food coloring (optional)
1/2 cup lemon juice
Combine 3/4 cup sugar with cornstarch and salt. Add water and heat over med-high heat until it’s boiling. Add remaining 1/2 cup sugar and wait for it to bubble. Turn off heat and add remaining ingredients. Set aside and let cool 1-2 hours.
Cream Cheese Filling:
11 ounces cream cheese, softened
3/4 cup powdered sugar
1-1/2 cups Cool-Whip
1 TBSP lemon juice
Combine cream cheese and powdered sugar until smooth. Fold in Cool-Whip and lemon juice. Reserve 1/2 cup of this mixture for decorating.
Spread the cream cheese mixture in the bottom of your prepared pie crust. Top with lemon mixture. Refrigerate overnight or at least 4-6 hours. Put reserved cream cheese mixture into a cake decorating tube or bag with a star tip and pipe 6 or 8 rosettes on top (depending on number of slices).
Enjoy!
