If you're looking for an old fashioned lemon pie recipe that's as refreshing as it is simple to make, this Sour Cream Lemon Pie is it. The filling is smooth and creamy with a bright, tart lemon flavor. The sour cream is what makes it truly special, adding a silky texture and just enough tang to make every bite feel cool and refreshing.
Lemon pie is a favorite among my family. I stumbled upon this Lemon Sour Cream Pie recipe while rummaging through my mom's old recipe box. I knew her hand written recipe card was filled out before I was born, so I couldn't resist trying it out. We are so glad I did.
Recipe Ingredients
- Prepared 9" Pie Crust - You can bake your own homemade pie crust, or if you prefer the store-bought pie shells work just fine. I like to use my recipe for Butter Pie Crust. A graham cracker crust works really well with this lemon pie recipe too.
- Granulated Sugar - Sweetens the filling and balances out the tartness of the fresh lemon juice.
- Cornstarch - The thickening agent for the filling. It gives the custard that thick, pudding-like consistency that sets up beautifully as it cools.
- Milk - The base of the pie filling.
- Egg Yolks - Add richness and body to the filling, and help give it that classic creamy custard texture.
- Fresh Lemons - Definitely the star of the show! Fresh lemon juice and zest give this pie its bright, tart lemon flavor. Fresh is best here. Bottled juice just doesn't compare.
- Butter - For just a touch of richness.
- Sour Cream - The secret ingredient that makes this pie special. It adds a silky, creamy texture and a subtle tang that takes the lemon flavor up a notch.
- Whipping Cream - In place of making your own whipped topping with whipping cream, you can easily use Cool Whip or add canned whipping cream as you serve the pie.
- Powdered Sugar - Used for a touch of sweetness if you are using the whipping cream.
Step-by-Step Recipe Directions
Step 1: Whisk together the sugar and cornstarch in a medium-sized, heavy saucepan.
Step 2: Add the milk, egg yolks, lemon juice, lemon zest, and butter.
Cook and stir the lemon pie filling over medium heat until the mixture comes to a gentle boil.
Step 3: Boil the pie filling for 1 minute. Remove from heat.
Step 4: Put the mixture into a bowl and cover it with a piece of wax paper to keep the top from forming a thick film.
Let the lemon pie filling cool and come to room temperature or chill in the refrigerator.
Step 5: When the lemon mixture has cooled, stir well and mix in the sour cream.
Step 6: Pour creamy lemon pie filling into the prepared pie shell.
Step 7: Make whipped cream by whipping together the whipping cream and powdered sugar. Use the whipped cream to decorate the pie however you like.
Step 8: Add a little extra grated lemon zest over the top of the pie if desired.
Place the Sour Cream Lemon Pie in the refrigerator and chill well, at least a couple of hours before serving.
Save this recipe?
We'll email this post to you, so you can come back to it later!
Now, are you ready to make some pie?
FAQ's for this recipe
Yes, in fact, this pie needs a good couple of hours in the refrigerator before serving. It could easily be made in the morning for that night's dessert, or 24 hours in advance.
This pie will typically last for 3-4 days when stored in the refrigerator.
Lemon meringue pie has a traditional lemon curd filling topped with a fluffy toasted meringue, which requires a bit more time. This sour cream lemon pie is simpler, the filling is creamier and silkier, and instead of meringue, it's topped with fresh whipped cream.
Other recipes you might like
- Lemon Mallow Pie is made with melted marshmallows!
- Tart Lemon Bars are so easy and delicious.
- Lemon Cream Cheese Pastry is great for Sunday breakfast.
- Lemonade Cake with Marshmallow Frosting starts with a box cake mix.
Mom Tip
It is so easy to simplify this recipe for Sour Cream Lemon Pie by using a pre-made crust. You could also use Cool Whip or canned whipped topping instead of making your own with heavy cream.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Complete Recipe
Sour Cream Lemon Pie
Ingredients
- 1 9-inch Baked Pie Crust cooled
- 1 cup Granulated Sugar
- ¼ cup Cornstarch
- 1 ¼ cups Milk
- 3 Egg Yolks
- ⅓ cup Fresh Lemon Juice I used 2 lemons
- Lemon Zest
- ¼ cup Butter
- 1 cup Sour Cream
- 1 cup Whipping Cream
- 1 tablespoon Powdered Sugar
Instructions
- Prep and bake the pie shell. Set aside until ready to use.
- Blend the sugar and cornstarch together in a medium-size sauce-pan.
- Add the milk, egg yolks, lemon juice, lemon rind, and butter.
- Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from heat.
- Put the mixture into a bowl and cover it with a piece of wax paper to keep the top from forming a thick film. Chill.
- When the mixture has cooled, stir well and mix in the sour cream. Pour into pie shell.
- Make whipped cream by whipping together the cream and powdered sugar. Use the whipped cream to decorate the pie however you like. You can sprinkle more grated lemon rind over the top for a little color.
- Finally, return to the refrigerator until completely set up and ready to serve. Store leftover pie in the refrigerator.
Sandy says
I’m so old school. I wonder why there’s certain times for certain things like “don’t wear white after Labor Day “. This pie sounds amazing and I will make it in the wintertime because we should break that tradition of lemon things in spring and at my age, who cares what season it is. I love lemon anything. Thank you so much for the wonderful recipe. I’m gonna try your butter crust recipe.
Lydia @ Thrifty Frugal Mom says
Oh yum! I love lemony things and this looks deliciously refreshing. Going to pin it to try it once the weather warms up a bit!