Lemon Supreme Pie Recipe
Tangy lemon, creamy filling, real whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pie Ingredients
Method
Pie Preparation
- 1
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake at 350°F (175°C) for about 10 minutes or until lightly golden. Allow to cool.
- 2
Make the Filling
In a separate bowl, whisk together the egg yolks and remaining 3/4 cup of sugar until thick and pale. Stir in the fresh lemon juice and lemon zest. Gradually fold in the sweetened condensed milk until smooth.
- 3
Assemble the Pie
Pour the lemon filling into the cooled crust, smoothing the top with a spatula. Bake at 350°F (175°C) for 15 minutes. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or until set.
- 4
Prepare the Whipped Cream
In a mixing bowl, beat the heavy whipping cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled lemon filling before serving.
