Lemon Supreme Pie

Instructions

1. 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.
2. 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.
3. 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.
4. Add Lemon Juice and Butter: Remove from heat and stir in lemon juice, lemon zest, and butter. Cool slightly before pouring into the crust. Refrigerate at least 2 hours until set.
5. Prepare the Creamy Topping: Beat cream cheese and powdered sugar until smooth. Whip heavy cream and vanilla extract until stiff peaks form. Gently fold into the cream cheese mixture.
6. Assemble the Pie: Spread the creamy topping over the cooled lemon filling. Smooth the top.
7. Chill: Refrigerate for at least 1 hour before serving.
8. Serve: Garnish with lemon zest or slices. Serve chilled.

Cooking Notes and Tips

• Use only the yellow part of the lemon peel for zesting.
• Ensure cream cheese is softened to room temperature for a smooth topping.
• Allow ample chill time for the best texture and flavor.

Variations

• Use crushed gingersnap cookies for a spicy crust.
• Make a meringue topping instead of the cream cheese topping.
• Add fresh berries for extra color and flavor.

Frequently Asked Questions (FAQs)

1. Can I make this ahead of time?

Yes! Make it a day in advance and refrigerate.

2. How do I store leftovers?

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

3. Can I use bottled lemon juice?

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

4. Can I freeze this pie?

Freezing is not recommended.

Enjoy this creamy, citrusy delight! It’s the perfect refreshing treat.