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Sour Cream Lemon Pie is a creamy, zesty, dessert perfect for holidays, summertime, anytime! It is fresh and tangy and super easy to make.
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Sour cream lemon pie is an all-around winner! Freshly squeezed lemons and rich sour cream give the pie the perfect amount of tartness and creaminess. The lemon taste with a creamy base makes this pie shine!
This lemon cream pie has become a must-have at many family gatherings including Thanksgiving, Father’s Day Dinner, Easter and so many more. And, it’s so easy to make, you could even surprise your family with a mid-week treat! This recipe is a tried and true favorite.
Ingredients for Easy Sour Cream Lemon Pie
You are going to love this flavor combination of sour cream and lemon! This pie comes together quickly and is filled with intense lemon flavor. You’ll love this lemon sour cream pie on your first slice!
- Pie crust – When it comes to crust, there are several options. You can do either a traditional pie crust or a graham cracker crust using graham cracker crumb mixture in a pie dish. You can also take the easy route (which we do often) and just get a store-bought crust to bake.
- Sugar – Adds in extra sweetness!
- Corn starch – This helps baking and adding in a thickener to the filling.
- Milk – Whisked into the filling for a creamy texture.
- Lemons – Freshly squeeze the lemons or pour ½ cup lemon juice in the lemon filling.
- Egg yolks – Lightly beat the yolks in a separate bowl before adding to the filling.
- Butter – I used unsalted melted butter for this sour cream lemon pie recipe.
- Lemon zest – Grate the outside of a lemon (or the lemon rind) for the zest. You can use a food processor, but the easiest way is just to use a hand held zester.
- Sour cream – Create the best lemon pie filling with the tart flavor of sour cream!
- Heavy whipping cream – Smooth and creamy base for this lemon cream pie recipe.
- Lemon slices – for garnish, if desired.
Suggestions for Sublime Sour Cream Lemon Pie
These tips are the best way to enjoy this sweet and creamy lemon pie. It is simple to make, and with these tips, you will have the best sour cream and lemon pie this holiday season!
- Using fresh lemons makes all the difference! Make sure the lemon is ripe, but not too ripe. The skin should have some give to it when pressed.
- Don’t choose a lemon that is rock hard or too soft. Lemons with a thinner skin will give more juice. The lemon should feel heavy for its size and have a nice fragrance.
- Look for lemons with bright yellow skin, not wrinkled or turning white.
- Save some of the lemon zest for garnish. It tastes good and looks pretty, too!
“Oh my lemony goodness! I’ve just put this is in the fridge and then licked the spoon (still a child at heart) and I am in dessert heaven. This is just the right balance of sweet and tart and I can just imagine how good it will be in a few hours with a crunchy biscuit base (Australian, so no Graham crackers for us) and a big dollop of double cream.”
-Rachel
Steps to a Perfect Pie
If you’ve never made a pie from scratch, it can seem a little intimidating. But just follow these simple steps and you’ll have a perfect pie every time. Here’s all you need to do:
- First, prepare the sugar and cornstarch in a large saucepan.
- Then, whisk in milk and lemon juice until well combined.
- Next, simmer over medium heat, stirring constantly until the mixture becomes thick and bubbly. It’ll look like a lemon pudding mix or instant pudding at this point.
- In a mixer, or a separate bowl, add a spoonful of the hot lemon mixture to the eggs and stir well. Repeat several times until the egg mixture becomes thick and creamy like the lemon mixture (you don’t want the eggs to get cooked when added to the hot mixture).
- Then, pour egg mixture into the saucepan, stirring well to combine. Bring mixture back to a simmer and cook a couple more minutes. Stir well and remove from heat.
- Add butter and lemon zest, and stir until butter is melted. Allow mixture to cool and gently stir in sour cream.
- Add sour cream/lemon mixture to a 9-inch pie plate on top of the already prepared crust, and chill in the refrigerator for at least 3 hours before serving.
Topping Ideas
You can use store-bought Cool Whip as a topping, or make your own homemade whipped cream topping with heavy cream and a few teaspoons of sugar. Whip with a hand mixer until soft peaks form. Add a little vanilla extract for extra flavoring. Top with lemon slices for garnish.
Frequently Asked Questions for Lemon Pie
Lemon pie is known to be a fruit pie, but also it has a custard filling that is light and creamy. It can be called chiffon, cream pie, or custard. These all have a creamy base that explode with flavor!
It is usually made with a rich custard or pudding like texture. The milk, sugar, eggs, and cream blend together to make a smooth substance that is full of flavor and deliciousness.
Cream pies are usually faster to prepare compared to custard pies. Cream pies are usually made on the stove top, whereas custard pie fillings are baked in the oven.
Yes! This lemon pie is best frozen as a pie rather than individually sliced. Try placing the whole pie in a ziplock or airtight container that is sealed and wrapped properly. This will help protect the pie again freezer burn.
READ MORE: 33+ Easy and Delicious Desserts
More Delicious Pie Recipes
How to Make Sour Cream Lemon Pie
Sour Cream Lemon Pie
Ingredients
- 1 pie crust prepared or store bought
- 1 cup sugar
- 3 1/2 Tablespoons corn starch
- 1 cup milk
- 3 lemons freshly squeezed (½ cup of juice)
- 3 egg yolks lightly beaten in separate, small bowl
- 1/4 cup butter softened
- 1 Tablespoon lemon zest (about 2 lemons)
- 1 cup sour cream
- 1 cup heavy whipping cream
- 4 Tablespoons sugar
Instructions
- In a large saucepan, combine sugar and cornstarch. Whisk in milk and lemon juice until well combined.
- Cook over medium heat, stirring constantly, until mixture becomes thick and bubbly. Reduce heat and cook for 2 more minutes, stirring constantly.
- Add a spoonful of the hot lemon mixture to the eggs and stir well. Repeat several times until the egg mixture becomes thick and creamy like the lemon mixture (you don't want the eggs to get cooked when added to the hot mixture).
- Pour egg mixture into the saucepan, stirring well to combine. Bring mixture back to a simmer and cook a couple more minutes. Stir well and remove from heat.
- Add butter and lemon zest, and stir until butter is melted. Allow mixture to cool and gently stir in sour cream.
- Add sour cream/lemon mixture to the pie shell and cool in the refrigerator for at least 3 hours before serving.
- When ready to serve, combine whipping cream and 4 tablespoons sugar in a mixing bowl. Beat on medium-high speed until stiff peaks form (or desired consistency).
- Top pie with whipped cream. Optional: sprinkle lemon zest over the pie as well.
Video
Notes
How to Pick the Best Lemons
- Using fresh lemons makes all the difference! Make sure the lemon is ripe, but not too ripe. The skin should have some give to it when pressed.
- Don’t choose a lemon that is rock hard or too soft. Lemons with a thinner skin will give more juice. The lemon should feel heavy for its size and have a nice fragrance.
- Look for lemons with bright yellow skin, not wrinkled or turning white.
- Save some of the lemon zest for garnish. It tastes good and looks pretty, too!
Love it ! Delicious !
DELISH!! One of my favorite pies I’ve made this summer!
Definitely my new favorite pie!! Absolutely loved every bite!!
This is so quick and easy to make sour cream lemon pie recipe! Really loved how flavorful it is, highly recommended! Will have this again!
This is always a hit. Everyone in the family asks for it every time I make pies. It’s wonderful
Made this pie last night it is delicious I licked the spoon too haha next time I will try Greek yogurt I think it would work fine and maybe cut it in half to give it a more lemony taste this one tastes exactly like key lime pie to me I made it with Meyer lemons…. Used a store bought vanilla wafer crust huge hit in my house thank you!
So glad you liked it! Great idea using a vanilla wafer crust. That sounds delicious!
No sour cream by me but I’ll probably use a meringue instead of it. It should also go well with this pie…
Oh my lemony goodness! I’ve just put this is in the fridge and then licked the spoon (still a child at heart) and I am in dessert heaven. This is just the right balance of sweet and tart and I can just imagine how good it will be in a few hours with a crunchy biscuit base (Australian, so no Graham crackers for us) and a big dollop of double cream.
Haha! I love that you still lick the spoon. Never trust a cook that doesn’t. I hope the pie was a hit!
Can I use yogurt instead
Of sour cream?
We haven’t tried it with yogurt.. let us know if you try it and how it turns out!
TRY IT
I absolutely LOVE lemon desserts. I’m making this soon. Thanx!
Thank you for the nice recipe. Have a great day and week.