This easy luscious lemon sour cream pie is full of tangy flavor and lots of sweetness from the lemons and sour cream. It's so smooth and creamy, and the perfect dessert to enjoy anytime.
WHAT MAKES A GOOD LUSCIOUS LEMON SOUR CREAM PIE
I have always loved pretty much everything lemon, but whenever my Mom would make this pie I would remember how much I loved it. Because of both the lemon and sour cream there is a perfect tang and creaminess. The lemon zest gives it such a beautiful depth of color when you see those little flecks of dark yellow. It's the perfect not too tart, and just the right sweet kind of dessert.
DO I NEED TO MAKE A PIE CRUST FOR THIS LUSCIOUS LEMON SOUR CREAM PIE
It is not necessary to make a homemade pie crust for this pie. You can buy a pre-made crust to use, just make sure that you blind bake the pie crust before putting the lemon mixture into the crust because you won't bake it.
I have a Biscoff cookie crust recipe that is also great with this lemon pie, or you could even make a basic graham cracker crust.
INGREDIENTS NEEDED TO MAKE THIS PIE
- Pie Crust
- Granulated Sugar
- Cornstarch
- Salt
- Butter
- Lemon Zest and Juice
- Egg Yolks
- Milk
- Sour Cream
HOW TO MAKE A LEMON SOUR CREAM PIE
- Make or buy a 9-inch pie crust in advance. Bake and allow to cool.
- Combine sugar, cornstarch and salt in a medium-size saucepan.
- Add butter, lemon rind, lemon juice and egg yolks.
- Stir in milk.
- Cook over medium heat, stirring until it gets thick. This should take between 7-10 minutes.
- Remove from heat and let cool.
- Fold in sour cream once cooled.
- Pour into prepared pie crust.
- Chill for at least 2 hours, but a day in advance is great too.
- Top with fresh whip cream and more lemon zest.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Luscious Lemon Sour Cream Pie
Ingredients
- 1 pie crust 9"
- 1 cup granulated sugar
- 3 tablespoon cornstarch
- ¼ teaspoon salt
- ¼ cup butter
- 1 tablespoon finely grated lemon rind about 1 large lemon
- ¼ cup lemon juice about 1 large lemon squeezed
- 3 egg yolks
- 1 cup milk
- 1 cup sour cream
Instructions
- Make or buy a 9-inch pie crust in advance. Bake and cool.
- Combine sugar, cornstarch and salt in a medium-size saucepan.
- Add butter, lemon rind, lemon juice and egg yolks.
- Stir in milk.
- Cook over medium heat, stirring until it gets thick. This should take between 7-10 minutes.
- Remove from heat and let cool.
- Fold in sour cream once cooled.
- Pour into prepared pie crust.
- Chill for at least 2 hours, but a day in advance is great too.
- Top with fresh whip cream and more lemon zest.
Becca
Loved this but had sooo much trouble getting it to thicken. Not sure if maybe it was because I didn’t get it hot enough, or if I needed to use whole milk? I ended up scratching my first batch and combined all the ingredients except for the egg yolks and milk. Once that was bubbling and thick, I tempered the eggs, the gradually added the milk with a tbsp of whipping cream since I only had 2%. Worked out great!
brooke
Sorry you had some trouble Becca. I've used 2% before and haven't had a problem. It might have just not cooked long enough. But glad you got it to work in the long run.
Amy
This was wonderful and so easy to make. I think it even tasted better the second day! I loved how you showed pictures of what the filling should look like and gave an approximate time on how long to cook it or I probably would not have cooked it long enough.
brooke
I'm so glad you loved it! And yay. Thanks for reading it all so you knew what to look for!
swaggykay
I made this for Thanksgiving instead of my normal lemon meringue pie. Such a refreshing change without swaying from tradition. Everyone loved it! It was simple and tasty. I will definitely be using this recipe every year. I used a cornflake crust, gave it an added crunch.
Katie
We made this for Thanksgiving and it was an absolute hit. The flavor was SO good. I love the cream cheese pie from Marie Calendars and this pie reminded me of that. The amount of lemon was perfect.
Erin
This was super easy to make and delicious. Used 2% milk and it thickened right up. Definitely recommend. For the holidays I just added a gingerbread shaped cookie on the cool whip we placed on top.
brooke
Thank you so much Erin!! Love the idea with the gingerbread cookie on top too! Perfect for the holidays!
Ashley
This was so delicious and so easy! I highly recommend this! Thank you for the great recipe! It wasn't too tart but had just the right amount of lemon and with some homemade whip cream it was perfection. This will be my go-to pie in the future!
brooke
Yay! I'm so glad. Thank you so much for making it and taking the time to leave a review!