RECIPE: Lemon Supreme Pie (Baker's Square)

17 years ago

I was in a Baker's Square restaurant over the weekend and tried the Lemon Supreme Pie. It was very tasty. I'm looking for a recipe so I can make this myself and so far I've found this one, but if anyone has a good recipe for a Lemon pie with a cream cheese layer I would like to try yours too. Recipe from CooksRecipe.com:

The combination of the cream cheese and tart lemon makes this a wonderful pie!

1 (9-inch) unbaked deep-dish pastry shell (see recipe)

Lemon Filling:

1 1/2 cups sugar

6 tablespoons cornstarch

1/2 teaspoon salt

1 1/4 cups water

2 tablespoons butter

2 teaspoons grated lemon peel

4 to 5 drops yellow food coloring (optional)

2/3 cup fresh lemon juice

Cream Cheese Filling:

2 packages (one 8-ounces and one 3-ounces) cream cheese, softened

3/4 cup powdered sugar

1 1/2 cups non-dairy whipped topping

1 tablespoon fresh lemon juice

Line unbaked and unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450*F (230*C) for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to boil over medium-high heat. Reduce heat; cool and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice, careful not to over mix. cool to room temperature, about 1 hour.

In a mixing bowl, beat cream cheese and sugar until smooth. fold in whipped topping an lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a star tip and pipe stars onto pie. Store in refrigerator.

Makes 6 to 8 servings.

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Comments (4)

woodie
17 years ago
Thanks for the recipe, I just love anything lemon! I don't have a similar recipe but one of my favorites (taste and ease of prep) is Tracey's Lemon Sponge Pie. Since I'm out of pumpkin pie (finally, LOL) I think I need to make something lemon!

Posted by TRACEYS (My Page) on Wed, Jul 16, 03 at 9:36
I use my moms pie crust recipe that uses lard but you can use whatever you prefer. If I can make a pie anyone can.

LEMON SPONGE PIE

1 9" pie shell unbaked
2 Tablespoons flour
1 Tablespoon melted butter
1 Cup sugar
2 Eggs separated
1/8 Teaspoon salt
Zest and juice of 1 lemon
1 Cup milk

Beat egg whites until stiff.
Combine butter, egg yolks, salt, lemon juice and zest, and sugar then and in flour and beat(I usually just use a whisk). Add milk and mix well. Fold in egg whites and pour into pie shell.

Bake 10 minutes at 425 degrees. Turn oven down to 350 degrees and bake for additional 30 minutes.
x4u2step
7 years ago
The best pie out there l made mine but I put the yellow part in first. I had left over, so I jus put in a wine glass. I still put yellow on bottom, white on top no crust. Still good. Love it any way I can get it. I will make it right time. Thank you.
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Patti Willis-Arcand
2 years ago
Thx for the recipe. We made this recipe but did it Keto style, lol Almond flour curst, Keto sugars. It turned our awesome!!!! :-) We also put the yellow filling first and topped with the Cream cheese part. Will definitely

make again. :-)
HU-763678596
last year
Why is it that when you want to find out about a lemon cream pie that they do everytning they can to take your focus off what you ask for. They either call it lemon supreme or lemon meringue or lemon something else. I want to know about a real lemon cream pie, and that means a lemon pie completely covered with whipped cream, not just the circumference. Lemon cream pie is my favorite pie, but if it's not completely covered with whipped cream, I don't want it.