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Lemon Supreme Pie is a cherished dessert that brings together the best of flaky crusts and creamy, tangy fillings. This pie has its roots in the heart of the Midwest, where lemons were once a rare treat, making any lemon dessert a special occasion. My grandmother used to make this pie for Sunday dinners, and it was always the first to disappear from the table. The combination of a buttery crust and a zesty lemon filling is a perfect balance of flavors, making it a delightful treat for any gathering or just a cozy family meal.

Lemon Supreme Pie pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a full Midwestern spread, consider serving it alongside a hearty roast chicken or pork tenderloin dinner, with sides of green beans and mashed potatoes. The pie's bright citrus flavor provides a refreshing contrast to savory dishes, making it a perfect ending to a comforting meal.

Servings: 8

1 9-inch pie crust, pre-baked
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks, beaten
2 tablespoons unsalted butter
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the water until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil for 1 minute, then remove from heat.

Stir a small amount of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan, stirring constantly.

Bring the mixture back to a gentle boil and cook for 2 more minutes, stirring constantly.

Remove from heat and stir in the butter, lemon juice, and lemon zest until smooth.

Pour the lemon filling into the pre-baked pie crust. Let it cool to room temperature, then refrigerate for at least 2 hours until set.

In a medium bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

Spread the whipped cream over the chilled pie before serving.

For a meringue topping, you can use the leftover egg whites to make a meringue instead of whipped cream. Simply beat the egg whites with sugar until stiff peaks form and spread over the lemon filling before baking the pie briefly to brown the meringue. For a more intense lemon flavor, add a bit more lemon zest. You can also try adding a layer of fresh berries on top of the whipped cream for a fruity twist.