Lemon Supreme Pie is a timeless dessert that perfectly balances tangy citrus with creamy sweetness. This pie combines a zesty lemon filling with a smooth, fluffy topping, making it a refreshing treat for any occasion. Whether you’re serving it at a family gathering or a casual weekend dessert, it’s sure to impress.
We love how simple ingredients come together to create such a vibrant flavor profile. The bright lemon notes cut through the richness, offering a light yet indulgent experience. Plus, this recipe is straightforward enough for bakers of all skill levels to master.
Ingredients
To create the perfect Lemon Supreme Pie, we carefully select fresh ingredients that bring out the vibrant, tangy flavor of lemon balanced with a creamy, luscious texture. Below are the key components categorized for ease.
For the Crust
- 1 ½ cups graham cracker crumbs (finely crushed)
- 6 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Lemon Filling
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- ½ cup freshly squeezed lemon juice (about 2 lemons)
- 3 large egg yolks (beaten)
- 1 cup whole milk
- 2 tablespoons unsalted butter (cut into small pieces)
For the Topping
- 1 cup heavy whipping cream (chilled)
- 2 tablespoons powdered sugar (sifted)
- 1 teaspoon vanilla extract
| Ingredient | Amount | Preparation Notes |
|---|---|---|
| Graham cracker crumbs | 1 ½ cups | Finely crushed |
| Unsalted butter | 8 tablespoons total | 6 tbsp melted (crust), 2 tbsp small pieces (filling) |
| Granulated sugar | 1 cup + 2 tbsp | For filling and crust |
| All-purpose flour | 3 tablespoons | For filling |
| Lemon zest | 1 teaspoon | Finely grated |
| Lemon juice | ½ cup | Freshly squeezed |
| Egg yolks | 3 large | Beaten |
| Whole milk | 1 cup | |
| Heavy whipping cream | 1 cup | Chilled |
| Powdered sugar | 2 tablespoons | Sifted |
| Vanilla extract | 1 teaspoon |
We use these fresh, simple ingredients to build layers of flavor and texture, creating the ultimate Lemon Supreme Pie experience.
Equipment Needed
To craft the Lemon Supreme Pie with precision and ease, we will need the following essential equipment. Each tool plays a crucial role in achieving the perfect texture and vibrant flavor of this classic dessert.
- 9-inch Pie Pan
A standard glass or metal pie pan ensures even baking of the graham cracker crust and proper setting of the lemon filling.
- Mixing Bowls (2-3 sizes)
Various sizes allow us to separate tasks such as mixing crust ingredients, whisking filling, and whipping the topping efficiently.
- Electric Mixer or Stand Mixer
Using an electric mixer accelerates the blending process, especially for whipping the heavy cream to stiff peaks and combining filling ingredients smoothly.
- Whisk
Manual whisking is essential for thoroughly blending flour into the sugar and lemon juice to avoid lumps in the filling.
- Measuring Cups and Spoons
Precise measurement of sugar, flour, and liquids ensures balance in the citrus-forward filling and smooth topping.
- Zester or Microplane
Fresh lemon zest adds a powerful aromatic layer. A zester or microplane is perfect for extracting fine lemon zest without bitterness.
- Saucepan
We use a medium saucepan to gently heat and thicken the lemon filling, controlling temperature to avoid curdling.
- Rubber or Silicone Spatula
For folding in butter and scraping every bit of the mixture from bowls and pans, a flexible spatula is invaluable.
- Fine Mesh Sieve (optional)
Straining the lemon filling through a sieve guarantees a silky smooth texture, free of any pulp or egg solids.
| Equipment | Purpose |
|---|---|
| 9-inch Pie Pan | Baking crust and setting lemon filling |
| Mixing Bowls | Mixing crust, filling, and whipping topping |
| Electric Mixer | Whipping cream and blending filling ingredients |
| Whisk | Mixing flour into sugar and lemon juice |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Zester/Microplane | Extracting fresh lemon zest |
| Saucepan | Heating and thickening lemon filling |
| Rubber Spatula | Folding and scraping mixtures |
| Fine Mesh Sieve | Optional smoothing of lemon filling |
By preparing this essential equipment upfront, we streamline our process and guarantee consistent results with our Lemon Supreme Pie Recipe. Let’s gather our tools and get ready to create a dessert that bursts with bright lemon flavor and creamy indulgence.
Preparation
To create the perfect Lemon Supreme Pie we focus on meticulous preparation of each component. This ensures every bite delivers the ideal balance of texture and flavor.
Preparing the Crust
- Crush the Graham Crackers
Measure out 1 ½ cups of finely crushed graham cracker crumbs. We use a food processor for a uniform texture or place them in a zip-top bag and crush with a rolling pin.
- Combine with Butter and Sugar
In a medium bowl, mix the crumbs with 6 tablespoons of melted butter and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
- Press Into Pie Pan
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. We recommend using the back of a spoon or the bottom of a measuring cup.
- Chill or Bake
- For a no-bake option, chill the crust in the refrigerator for at least 30 minutes.
- For enhanced firmness and flavor, bake at 350°F (177°C) for 8-10 minutes until golden brown. Let the crust cool completely before adding the filling.
Preparing the Lemon Filling
- Mix Dry Ingredients
In a medium saucepan, whisk together:
- 1 ¼ cups granulated sugar
- 3 tablespoons all-purpose flour
- Add Zest and Juice
Stir in the zest of 2 large lemons and ½ cup freshly squeezed lemon juice to infuse bright, tangy flavor.
- Incorporate Eggs and Milk
Beat 4 large egg yolks in a separate bowl. Temper the yolks by gradually whisking in 1 cup of whole milk warmed to room temperature to prevent curdling.
- Cook the Filling
Slowly whisk the egg and milk mixture into the lemon-sugar mixture in the saucepan. Cook over medium heat, whisking constantly until the mixture thickens and bubbles, about 6-8 minutes.
- Finish with Butter
Remove from heat and whisk in 4 tablespoons unsalted butter until fully melted and incorporated. For an extra smooth texture, strain the filling through a fine mesh sieve into a clean bowl.
| Ingredient | Measurement | Purpose |
|---|---|---|
| Graham cracker crumbs | 1 ½ cups | Crispy crust base |
| Melted butter | 6 tablespoons | Binds crust crumbs |
| Granulated sugar | 1 ¼ cups + 2 tablespoons | Sweetens filling & crust |
| All-purpose flour | 3 tablespoons | Thickens filling |
| Lemon zest | Zest of 2 large lemons | Adds bright citrus aroma |
| Fresh lemon juice | ½ cup | Provides tangy flavor |
| Egg yolks | 4 large | Richness and structure |
| Whole milk | 1 cup | Smooths filling texture |
| Unsalted butter | 4 tablespoons | Adds silkiness & richness |
By carefully following these precise preparation steps, we develop a Lemon Supreme Pie filling that is silky smooth and bursting with vibrant lemon flavor matched perfectly with a crisp buttery crust.
Instructions
Follow these precise steps to build a Lemon Supreme Pie that shines with vibrant flavor and perfect texture. Each stage is essential to craft this classic dessert with confidence.
Making the Crust
- Crush the Graham Crackers
Place 1 1/2 cups of graham cracker crumbs in a large mixing bowl. We recommend using a food processor for an even texture or sealing the crackers in a plastic bag and crushing them with a rolling pin.
- Combine with Butter and Sugar
Add 6 tablespoons of melted unsalted butter and 1/4 cup granulated sugar to the crumbs. Stir thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press into the Pie Pan
Transfer the crumb mixture into a 9-inch pie pan. Press firmly and evenly on the bottom and up the sides to create a compact base and edge.
- Chill or Bake
Choose one method:
- For a no-bake crust, refrigerate the crust for at least 30 minutes until firm.
- For a crispier crust, preheat the oven to 350°F. Bake the crust for 8–10 minutes. Allow it to cool completely before filling.
| Ingredient | Quantity | Notes |
|---|---|---|
| Graham cracker crumbs | 1 1/2 cups | Finely crushed |
| Unsalted butter | 6 tablespoons | Melted |
| Granulated sugar | 1/4 cup |
“A well-pressed crust forms the strong foundation of our Lemon Supreme Pie.”
Preparing the Lemon Filling
- Mix Dry Ingredients
In a medium bowl, whisk together 1 cup granulated sugar, 1/4 cup all-purpose flour, and the zest of 2 lemons. This ensures even distribution of flavor and thickening agents.
- Add Lemon Juice and Egg Yolks
Gradually whisk in 1/2 cup freshly squeezed lemon juice followed by 4 large egg yolks. Stir until fully combined and smooth.
- Incorporate Milk
Pour in 1 1/2 cups whole milk. Whisk again to create a uniform mixture.
- Cook the Filling
Transfer the mixture to a medium saucepan over medium heat. Cook, stirring constantly, until the filling thickens and just begins to bubble (around 6–8 minutes). Remove from heat immediately.
- Add Butter for Silkiness
Stir in 3 tablespoons unsalted butter until melted and fully incorporated. This step enriches the filling with a luxurious smooth texture.
- Strain the Filling (Optional)
For a perfectly smooth finish, strain the filling through a fine mesh sieve directly into a clean bowl.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Granulated sugar | 1 cup | |
| All-purpose flour | 1/4 cup | |
| Lemon zest | From 2 lemons | Use a fine microplane |
| Fresh lemon juice | 1/2 cup | About 3-4 lemons |
| Egg yolks | 4 large | Beaten |
| Whole milk | 1 1/2 cups | |
| Unsalted butter | 3 tablespoons | Cut into pieces |
“Cooking the filling carefully is key to that vibrant, velvety lemon experience.”
Baking the Pie
- Preheat the Oven
Set your oven to 350°F to prepare for baking the filled pie.
- Pour Filling into Crust
Once the crust is ready and cooled, pour the lemon filling into it. Spread evenly with a rubber spatula to smooth the surface.
- Bake the Pie
Place the pie on the middle rack of the oven. Bake for 15–20 minutes until the filling is set but still slightly jiggly in the center.
- Cool Thoroughly
Remove the pie from the oven and cool on a wire rack for 1 hour. Then refrigerate for at least 3 hours or overnight to allow the filling to fully set.
“Baking just long enough preserves the tender tang of the lemon filling.”
Preparing and Adding the Topping
- Chill Mixing Bowl and Whisk
Place a metal mixing bowl and whisk attachment in the refrigerator for 15 minutes before whipping.
- Whip the Cream
Pour 1 cup chilled heavy whipping cream into the bowl. Beat with an electric mixer on medium speed.
- Add Powdered Sugar and Vanilla
When the cream starts to thicken, add 2 tablespoons powdered sugar and 1 teaspoon pure vanilla extract. Continue whipping on high speed until soft peaks form.
- Top the Pie
Spread the whipped cream generously over the chilled pie. Use a spatula to create soft peaks or decorative swirls.
- Garnish (Optional)
Add thin lemon slices or additional lemon zest on top for an elegant finish.
| Ingredient | Quantity | Notes |
|---|---|---|
| Heavy whipping cream | 1 cup | Well chilled |
| Powdered sugar | 2 tablespoons | Sifted |
| Vanilla extract | 1 teaspoon | Pure vanilla preferred |
Cooling and Serving Suggestions
To achieve the perfect Lemon Supreme Pie texture and flavor, cooling the pie properly is essential. After baking, allow the pie to cool at room temperature for at least 1 hour. This resting period helps the filling set slightly before refrigeration. Then, cover the pie loosely with plastic wrap or foil and refrigerate for a minimum of 4 hours, ideally overnight. The chilling time enhances the creaminess of the filling and gives the flavors time to meld beautifully.
Key Cooling Steps:
| Cooling Stage | Duration | Purpose |
|---|---|---|
| Room Temperature Cool | 1 hour | Sets the filling before chilling |
| Refrigeration | 4 hours to overnight | Firms the pie and melds flavors |
When it comes to serving, we recommend slicing the pie with a sharp knife dipped in hot water and wiped dry between cuts. This technique ensures clean slices without filling sticking to the blade, preserving the pie’s elegant layers.
Serving Suggestions to Enhance Experience:
- Garnish each slice with a small dollop of freshly whipped cream to echo the pie’s topping.
- Add thin lemon slices or curls of lemon zest for a vibrant visual and an extra burst of citrus aroma.
- For an added texture contrast, sprinkle toasted graham cracker crumbs lightly on top.
- Serve alongside a light cup of herbal tea or sparkling water with a splash of lemon for refreshing pairings.
Pro Tip: Keep your Lemon Supreme Pie chilled until just before serving to maintain its luscious consistency. If transporting, pack it tightly in a cooler with ice packs to ensure it stays fresh and firm.
By following these cooling and serving tips, we can enjoy every perfect bite of our Lemon Supreme Pie — a luscious combination of creamy, tangy, and crisp textures that delight the senses.
Make-Ahead Tips
To ensure our Lemon Supreme Pie shines with perfect texture and vibrant flavor, proper make-ahead preparation is essential. Here are our key steps to help you plan ahead with confidence:
Chill the Pie Overnight for Best Results
Once baked and cooled to room temperature, cover the pie tightly with plastic wrap or a pie dome. Refrigerate the pie for at least 4 hours, preferably overnight. This chilling time allows the lemon filling to fully set and the flavors to intensify, giving us that signature creamy yet firm consistency.
| Step | Time Requirement | Purpose |
|---|---|---|
| Cool at Room Temperature | 1 hour | Prevents condensation under wrap |
| Refrigerate | Minimum 4 hours, best overnight | Firms filling and blends flavors |
“Chilling the pie overnight truly elevates the taste experience. The texture becomes luscious and every bite bursts with vibrant lemon notes.”
Prepare the Graham Cracker Crust Ahead of Time
We can press the graham cracker crust into the pie pan and bake it a day before assembling the filling. Once cooled, wrap the crust tightly to keep it crisp and free from moisture absorption. This step saves time on the day of serving and maintains an ideal crunchy base.
Whip the Topping in Advance
For the whipped cream topping, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep the whipped cream refrigerated separately in an airtight container for up to 24 hours. Whip it gently just before serving if necessary, and spread a smooth, billowy layer on top for a fresh finish.
Assemble at Serving Time
For the freshest presentation, we recommend assembling the whipped topping onto the pie shortly before serving. This prevents the cream from weeping or softening prematurely, keeping the pie visually appealing and texturally perfect.
Summary of Make-Ahead Steps
| Task | When to Prepare | Storage Recommendation |
|---|---|---|
| Graham Cracker Crust | 1 day before or earlier | Wrapped tightly at room temperature or refrigerated |
| Lemon Filling | Same day as serving | After baking, cool then refrigerate |
| Whipped Topping | Up to 24 hours before | Airtight container in the refrigerator |
By following these make-ahead tips, our Lemon Supreme Pie stays fresh and vibrant while reducing last-minute effort. Each element maintains its ideal texture and flavor, guaranteeing a show-stopping dessert every time.
Conclusion
Lemon Supreme Pie is a timeless dessert that brings bright citrus flavors and creamy textures together in perfect harmony. With straightforward ingredients and clear steps, it’s a recipe anyone can master and enjoy.
Taking the time to prepare each component carefully and allowing the pie to chill properly results in a refreshing treat that’s sure to impress. Whether for a special occasion or a simple indulgence, this pie delivers a delightful balance of tang and sweetness every time.
We’re confident that once you try this recipe, it’ll become a favorite go-to dessert in your kitchen.
Frequently Asked Questions
What makes Lemon Supreme Pie a classic dessert?
Lemon Supreme Pie combines tangy lemon filling with a creamy topping, creating a refreshing and vibrant flavor loved for generations. Its balance of zest and creaminess makes it a timeless favorite.
What are the key ingredients for Lemon Supreme Pie?
The main components include a graham cracker crust (crumbs, butter, sugar), lemon filling (sugar, flour, lemon zest and juice, egg yolks, milk, butter), and a whipped cream topping (heavy cream, powdered sugar, vanilla extract).
What equipment do I need to make Lemon Supreme Pie?
You’ll need a 9-inch pie pan, mixing bowls, electric mixer, whisk, measuring tools, zester, saucepan, spatula, and optionally a fine mesh sieve for smooth filling.
How do I prepare the graham cracker crust?
Crush graham crackers finely, mix with melted butter and sugar, press into the pie pan, then chill or bake it before adding the filling.
What is the best way to make the lemon filling?
Whisk sugar, flour, lemon zest and juice, egg yolks, and milk; cook over medium heat until thickened; finish with butter for a silky texture.
How should I bake and cool the pie?
Bake the pie after adding the filling, then cool at room temperature for at least 1 hour, followed by chilling in the fridge for 4 hours or overnight to set the filling.
How do I prepare the whipped cream topping?
Whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form, then spread over the cooled pie just before serving.
Can I make Lemon Supreme Pie ahead of time?
Yes, prepare the crust a day early, bake and chill the pie overnight, and whip the topping ahead to save time while keeping flavors vibrant.
How do I serve the pie for the best presentation?
Use a sharp knife dipped in hot water to slice clean pieces. Garnish with whipped cream, lemon slices, or toasted graham cracker crumbs, and keep the pie chilled until serving.
What occasions is Lemon Supreme Pie perfect for?
Its refreshing taste suits casual gatherings, holidays, summer parties, or any special event where a light, citrusy dessert is appreciated.