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–+ servings
mothers day Lemon Supreme Pie

Celebrate Mom with This Zesty Mothers Day Lemon Supreme Pie

A delicious and creamy Mothers Day Lemon Supreme Pie perfect for any celebration.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free options for a gluten-free pie.
  • 2 tablespoons Granulated Sugar Balances the sweetness in the crust.
  • 1/2 cup Unsalted Butter Melted; coconut oil can replace it for a dairy-free version.
For the Lemon Filling
  • 3/4 cup Granulated Sugar Enhances the lemon flavor.
  • 1/4 cup Cornstarch Thickens the lemon filling.
  • 1/4 cup All-Purpose Flour For a gluten-free option, use a gluten-free flour blend.
  • 1 pinch Salt Enhances all flavors beautifully.
  • 1 cup Water Assists in cooking the lemon filling.
  • 4 Large Egg Yolks No substitutes allowed.
  • 2 tablespoons Unsalted Butter No alternatives recommended.
  • 1 tablespoon Lemon Zest Fresh zest for aromatic oils.
  • 1/2 cup Fresh Lemon Juice Essential for tartness.
For the Cream Layer
  • 8 oz Cream Cheese Can be substituted with low-fat cream cheese.
  • 1/4 cup Powdered Sugar Sweetens the cream layer.
  • 1 teaspoon Vanilla Extract Can be omitted if desired.
  • 1 cup Heavy Whipping Cream Replace with non-dairy whipped topping for a dairy-free option.

Equipment

  • mixing bowl
  • medium saucepan
  • whisk

Method
 

Crust
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press mixture into a pie plate. Bake for 8–10 minutes until lightly golden, then cool completely.
Lemon Filling
  1. In a saucepan, whisk together granulated sugar, cornstarch, all-purpose flour, and salt. Gradually add water, stirring constantly. Heat over medium until mixture thickens and bubbles gently, about 5–7 minutes. Stir in egg yolks, then mix in unsalted butter, lemon zest, and fresh lemon juice until smooth.
Cream Layer
  1. In a mixing bowl, beat cream cheese with powdered sugar and vanilla extract until creamy. Gently fold in heavy whipping cream until light and fluffy.
Assembly
  1. Pour lemon filling into cooled crust, spreading evenly. Dollop cream layer over filling, smoothing it out. Chill in refrigerator for at least 4 hours.
Serve
  1. Garnish with whipped cream and thinly sliced lemon. Cut into slices and serve cold.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

This pie can be prepared a day in advance for stress-free entertaining.

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