This is one of our favorite pie flavors for the warm summer season. What makes this Sour Cream Lemon Pie recipe a great option is the tart lemon flavor from the homemade lemon filling. Top that off with some fresh whipped cream and you have the perfect dessert for spring, summer, or really... anytime!
Lemon pie is a favorite among my family, including my husband and kids. I personally share the same enthusiasm for pie in general. Recently, I stumbled upon a Lemon Pie recipe while rummaging through my mom's old recipe box and couldn't resist trying it out.
It turned out to be a great decision as we were all delighted with the creamy, tangy flavor of the lemon pie, especially when served with fresh whipped cream on top. If you're a fan of lemon pie, I highly recommend giving this recipe a shot.
Table of contents
Just for fun
Lemon pies have been around for centuries and different variations have been found in cookbooks dating back to the 1700s. The combination of sour cream and lemon pie is thought to have originated in the midwestern US. Sour cream became a popular ingredient in the 1950s and 1960s, and sour cream lemon pie has become an American classic dessert often served at holidays and social gatherings.
Recipe Ingredients
Ingredient Notes
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.
Whipped Topping - 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.
Lemon Sour Cream Pie Recipe Variations
With Blueberries: Add a cup of fresh blueberries to the filling when you add the sour cream. Make sure your blueberries are rinsed and dried before adding them to the lemon pie filling.
With Raspberries: Add a pop of color to your lemon sour cream pie by adding a layer of fresh raspberries on top of the pie.
Step-by-Step Recipe Directions
Combine sugar and cornstarch in a medium-sized, heavy saucepan.
Add the milk, egg yolks, lemon juice, lemon rind, and butter.
Cook and stir the lemon pie filling over medium heat until the mixture comes to a gentle boil.
Boil the pie filling 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.
Let the lemon pie filling cool and come to room temperature or chill in the refrigerator.
When the lemon mixture has cooled, stir well and mix in the sour cream.
Pour creamy lemon pie filling into the pie shell.
Make whipped cream by whipping together the whipping cream and powdered sugar. Use the whipped cream to decorate the pie however you like.
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.
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.
If you buy a premade pie crust, this recipe could be considered a no-bake recipe. The lemon pie filling is cooked on the stovetop.
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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.
This post was updated in March 2023. The recipe has not changed.
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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
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
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!