Lemon supreme pie delivers sunshine on a plate with its perfect balance of sweet, tangy lemon flavor and velvety cream cheese layers. This dual-layered masterpiece offers all the bright citrus goodness of traditional lemon pie without requiring a meringue topping.

Instead, a rich cream cheese base provides the perfect foundation for the vibrant lemon layer that sits above it. The contrasting textures and complementary flavors create a dessert experience that satisfies lemon lovers while appealing to meringue skeptics. Perfect for spring and summer gatherings, this make-ahead pie simplifies entertaining while still delivering impressive results.

Why You’ll Love This Recipe

Creates a show-stopping dessert that can be completely prepared a day in advance
Offers the perfect balance between sweet and tart flavors in every creamy bite
Provides a delicious alternative for those who don’t appreciate traditional meringue

I discovered this recipe while searching for a lemon dessert for my mother’s birthday celebration. As someone who has always avoided the fluffy topping on traditional lemon meringue pie, I was thrilled to find an alternative that focused entirely on the flavors I love.

The first time I served this pie, my aunt—a devoted lemon meringue enthusiast—surprised everyone by requesting seconds and the recipe. Now it’s become my signature dessert for spring and summer gatherings, earning rave reviews even from dedicated meringue fans.

Essential Ingredients

Cream cheese (8 ounces, softened): Creates the velvety bottom layer that provides rich contrast to the tart lemon topping
Prepared pie crust (9-inch): Offers a buttery, flaky foundation that complements both creamy layers
Fresh lemons (2-3, for juice and zest): Provide bright, authentic citrus flavor that canned alternatives simply can’t match
Sweetened condensed milk (14 ounces): Contributes silky texture and balanced sweetness to the lemon layer
Egg yolks (4 large): Add richness and help thicken the lemon filling to the perfect consistency

Preparation Steps

Crust Preparation Prepare your pie crust according to package directions for a filled pie.

Allow the crust to cool completely before adding any fillings.

A pre-baked crust ensures it remains crisp when supporting the two creamy layers.

Cream Cheese Layer Beat softened cream cheese in a mixing bowl until completely smooth and free of lumps.

Gradually add powdered sugar and vanilla, continuing to beat until light and fluffy.

Set aside a small portion for decoration if desired, then spread the remainder evenly across the cooled pie crust.

Lemon Layer Preparation Whisk together sweetened condensed milk and egg yolks in a medium saucepan until well combined.

Add lemon juice, zest, and a few drops of yellow food coloring if desired for vibrant color.

Cook over medium-low heat, stirring constantly, until mixture thickens to a pudding-like consistency.

Assembly Process Allow the lemon mixture to cool slightly but not completely before pouring over the cream cheese layer.

Spread gently with a spatula to create an even top surface without disturbing the layer beneath.

The lemon mixture should still be somewhat warm for easier spreading but not hot enough to melt the cream cheese.

Chilling Requirements Cover the assembled pie loosely with plastic wrap, avoiding contact with the surface.

Refrigerate overnight or at least 8 hours to allow both layers to set properly.

This extended chilling time is essential for clean slices and fully developed flavors.

You Must Know

The cream cheese must be completely softened to room temperature to prevent lumps in the bottom layer
Constant stirring during the cooking of the lemon layer prevents scorching and ensures smooth texture
The pie requires overnight chilling; attempting to serve it sooner will result in a runny mess

I particularly appreciate how this pie bridges different dessert preferences in my family. My grandmother always said that the best recipes are those that bring people together despite their different tastes.

When I first made this for a summer gathering, my brother who typically avoids desserts entirely came back for a second slice. My pie-skeptic niece now requests this for her birthday instead of cake. There’s something about the perfect balance of creamy richness and bright lemon tang that seems to win over even the most reluctant dessert eaters.

Serving Suggestions

This versatile pie pairs beautifully with various accompaniments to create a memorable dessert experience.

Serve with fresh berries scattered around each slice for a beautiful color contrast and complementary flavor.

Add a dollop of lightly sweetened whipped cream alongside each portion for an additional creamy element.

Garnish with thin lemon slices and mint leaves for an elegant presentation at special gatherings.

Consider a light dusting of powdered sugar just before serving for a simple but effective finishing touch.

Creative Variations

Customize this basic recipe with simple adjustments that create entirely new flavor experiences.

Try a graham cracker or shortbread crust instead of traditional pie crust for a different textural foundation.

Add a teaspoon of lemon extract to the cream cheese layer for a more pronounced lemon flavor throughout.

Create a lime version by substituting lime juice and zest for a slightly different citrus profile.

For special occasions, add a thin layer of fresh raspberry puree between the cream cheese and lemon layers.

Storage Solutions

Keep the pie refrigerated until ready to serve, removing it just 10-15 minutes before slicing.

Cover leftovers loosely with plastic wrap and return to the refrigerator where they’ll keep well for up to three days.

For the freshest taste and texture, consume within 48 hours of preparation for optimal results.

This pie does not freeze well due to the cream cheese layer, which can separate upon thawing.

For individual portions, consider making mini pies in a muffin tin that can be enjoyed over several days.

Baking Tips

Save a small portion of the cream cheese mixture in a ziplock bag for decorative swirls on serving plates
Allow refrigerated ingredients like eggs and cream cheese to reach room temperature before beginning
Zest the lemons before juicing them when fresh ingredients are called for

My journey with this lemon supreme pie began as a simple alternative to traditional lemon meringue, but it has evolved into a beloved tradition in our family. There’s something deeply satisfying about creating a dessert that bridges generational taste preferences while still feeling special enough for celebrations.

What I treasure most about this recipe is how it perfectly balances sophistication with simplicity. The impressive dual layers and bright flavor create a dessert that feels worthy of special occasions, yet the straightforward preparation makes it accessible even for novice bakers. The make-ahead nature of the recipe reduces entertaining stress while still delivering a showstopper.

The bright yellow color and vibrant lemon flavor bring a sense of sunshine to any gathering, making this pie particularly perfect for spring celebrations like Easter and Mother’s Day. However, its refreshing nature makes it equally welcome throughout the summer months when lighter desserts are most appreciated.