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Lemon Supreme Pie

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Lemon Supreme Pie



  • Dough for 2 single-crust deep-dish pies


  • Lemon Filling:
  • ¾ c sugar + ½ c sugar
  • 6 tbsp cornstarch
  • ½ tsp salt
  • 1 ¼ c cold water
  • 2 tbsp butter
  • 2 tbsp lemon zest
  • ½ c Sun Orchard Lemon Juice


  • 11 oz cream cheese, softened
  • 2/4 c confectioners’ sugar
  • 1 ½ cup whipped topping
  • 1 tbsp Sun Orchard Lemon Juice


Preheat oven to 425°F. Place crusts in 2 ungreased pie tins. Place foil in pan and shape to crust to keep from collapsing in oven. Bake 20-25 minutes before removing foil. Bake additional 3-5 minutes or until golden brown. Let cool.

Prepare lemon filling: combine ¾ cup sugar, cornstarch, salt, and water in small saucepan. Mix until smooth. Bring to a boil over medium-high heat. Once boiling, reduce heat and add remaining ½ cup sugar. Cook on medium-low until thickened and bubbly. Remove from heat; stir in butter, lemon zest, and lemon juice. Cool to room temperature.

Prepare cream cheese filling: whip cream cheese and confectioners’ sugar until smooth. Fold in whipped topping and lemon juice. Spread over cooled pie crust. Cover cream cheese layer with lemon layer. Refrigerate at least 4 hours before serving.