Sour Cream Lemon Pie

4.91 from 10 votes

Sour Cream Lemon Pie is a creamy, zesty, dessert perfect for holidays, summertime, anytime! It is fresh and tangy and super easy to make.

Prep Time15

Cook Time15

Refrigeration time3

Total Time30

Course: Dessert

Cuisine: American

Keyword: Sour Cream Lemon Pie

Servings:

Calories: 492kcal

Author: Erica Walker

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.

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!