Lemon Supreme Pie Delight

Lemon Supreme Pie has been a treasured family favorite at our Sunday dinners for as long as I can remember. With its flaky crust and luscious, tangy lemon filling, it has the power to bring everyone together around the table. The first bite is always a reminder of my grandmother’s kitchen and those bustling Midwest gatherings where this pie would vanish long before anyone was finished with their meal.

I first learned to make this pie with my grandmother. The aroma would fill the house as it sat cooling on the counter, and my cousins and I used to sneak little tastes of the filling when we thought no one was looking.

Ingredients

• Nine inch pie crust: pre-baked gives a buttery crisp foundation and holds up to the creamy filling look for a golden edge for best flavor
• Granulated sugar: sweetens the pie and balances the lemon for a smooth finish choose a fine sugar for best results
• Cornstarch: thickens the filling for a silky custard texture make sure it is fresh and lump free
• Salt: sharpens the lemon flavor just a pinch is enough
• Water: blends the ingredients together and helps dissolve the cornstarch use filtered water for the purest taste
• Egg yolks: add richness and create that classic custard body separate carefully for best texture
• Unsalted butter: adds silkiness and a subtle creamy note use high quality butter for vibrant flavor
• Fresh lemon juice: brings brightness and a tangy finish squeeze from real lemons for the freshest taste
• Lemon zest: boosts citrus intensity choose unwaxed lemons and zest just the yellow part for best aroma
• Heavy whipping cream: lightens the pie with a fluffy topping chill the cream for easy whipping
• Powdered sugar: gently sweetens the whipped cream without graininess sift for extra smoothness
• Vanilla extract: adds a hint of warmth and roundness use pure vanilla for real flavor

Step-by-Step Instructions

Prepare the Filling:

In a medium saucepan combine the sugar cornstarch and salt. Whisk them well so there are no lumps then gradually add water stirring until the mixture is perfectly smooth and ready for heat.

Cook to Thicken:

Place the pan over medium heat and stir frequently. Keep going until the mixture thickens and just starts to bubble. Let it come to a full boil for exactly one minute to set the base.

Temper the Egg Yolks:

Scoop a small amount of hot mixture and whisk it into the beaten egg yolks in a separate bowl to gently raise their temperature. Pour the egg blend back into the saucepan stirring the whole time to prevent curdling.

Finish Cooking:

Return the pot to the stove and bring it back to a low simmer. Keep stirring and let it cook for two more minutes. This step assures a properly thickened filling that will set up nicely in the pie shell.

Add Flavor and Butter:

Take the pan off the heat and add in the butter lemon juice and lemon zest. Stir until everything is thoroughly combined and the filling is glossy and smooth.

Fill the Pie Shell:

Pour the warm lemon custard into the pre-baked pie crust. Smooth the top and let the pie cool to room temperature before refrigerating for at least two hours until it is fully set.

Whip the Cream Topping:

In a cooled bowl whisk the heavy cream together with powdered sugar and vanilla. Beat until you get soft peaks that will stand up on their own but are still fluffy and smooth.

Finish and Serve:

Spread the whipped cream over the chilled pie just before serving for a fresh airy topping that complements the citrus beautifully.

Pin

My favorite part is the moment when I add fresh lemon zest at the very end. The aroma brings back vivid memories of family laughter and stories told around the kitchen table on Sundays.

Storage Tips

Lemon Supreme Pie keeps well for up to three days in the refrigerator. Just cover it loosely with plastic wrap or foil to protect the filling and keep the whipped cream topping fresh. For the cleanest slices store the whipped cream separately and add it just before serving.

Ingredient Substitutions

If you want a gluten free pie choose a gluten free pre-baked pastry shell. You can also swap out the heavy cream for coconut cream for a dairy free version. Meyer lemons will give a sweeter milder flavor if you prefer less tang.

Serving Suggestions

This pie shines with freshly whipped cream but it is also delicious with a scoop of vanilla ice cream. Garnish with thin lemon twirls or a scatter of fresh berries for a burst of color and fruity contrast.

Cultural Context

Midwestern cooks prized lemon desserts as special treats before citrus was readily available in local stores. My grandmother would save up for lemons and zest every last bit. Serving this pie today is a proud nod to those traditions and a way to celebrate simple ingredients made extraordinary.

Recipe Questions & Answers

→ How do I prevent a soggy crust?

Pre-bake the pie crust before adding the lemon filling to ensure it stays crisp and doesn't become soggy.

→ Can I use bottled lemon juice?

Fresh lemon juice is recommended for the brightest flavor, but bottled juice can be substituted if needed.

→ What toppings pair well with this pie?

Classic choices include freshly whipped cream, meringue, or fresh berries for added freshness and texture.

→ How should I store leftovers?

Cover the pie and refrigerate for up to three days to keep the filling and toppings fresh.

→ Can this dessert be made in advance?

Yes, prepare and chill the pie a day ahead; add the whipped cream or meringue just before serving.