Sour Cream Lemon Pie
Sour Cream Lemon Pie…magnificent, smooth, creamy, light and refreshing. Oh yeah, this was amazing! I made the all butter crust late in the afternoon yesterday.
It was one of those days where things kept getting in the way of me making the filling until after dinner. I was able to taste the pie for the first time about 10 pm last night.
The lemon flavor is wonderful! Think lemon sherbet, it’s a delightful flavor that’s not harsh just creamy, smooth and delicious.
I enjoyed this with an all butter pie crust, the two textures went very well together. The butter in the crust made a nice flaky , crisp base for the creamy filling.
A graham cracker crust would work just as well. As a matter of fact, you could make the filling, put it into dessert cups and enjoy it without any crust at all.
This is a homemade lemon filling, we’ve made fillings together in other recipes. Remember to cook the filling under low to moderate heat, stirring constantly until it thickens.
This filling was extremely easy to make and took about 10 minutes to thicken. Sour Cream Lemon Pie is delicious, easy to make and will quickly become a favorite in your house all year round. Enjoy!
PIN IT FOR LATER
Sour Cream Lemon Pie
Ingredients
- One 9 inch pie shell baked or One 9 inch graham cracker crust
- 3 1/2 tablespoons cornstarch
- 1 cup white sugar
- 1/4 cup butter
- 1 cup sour cream
- 1 cup milk
- 1 Tablespoon lemon zest
- 1/2 cup lemon juice
- 3 egg yolks slightly beaten
- whipped cream for garnish
Instructions
- Combine sugar,cornstarch,lemon zest,lemon juice, beaten egg yolks and milk in a heavy duty metal saucepan. Stir to combine.
- Cook ingredients under low to medium heat, STIRRING MIXTURE CONSTANTLY until the filling thickens, this only takes about 10 minutes. The filling will THICKEN FIRST, then start to boil. As soon as it starts to boil, take it off the heat, add the butter. Stir until the butter is full incorporated into the filling. Let cool 10 minutes in the pan, add the sour cream. Stir until fully incorporated. Pour the filling into the baked pie shell. Refrigerate until firm, at least 3 hours. Garnish with whipped cream and serve.
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Wonderful recipe, but I cut the sugar in half, that’s all it needs. My family loved it, will make it again. Thanks!
Thanks for posting about using half the sugar. The idea of a whole cup turned me off. I will try with half.
Let me know what you think with half the sugar Dallas. I’d love to know.
I made the filling for this pie and it was easy and delicious! I was baking GF, so I used another recipe in Pinterest To make a GF almond flour-sweetened coconut graham cracker crust and poured in this filling. It didn’t detract from the lemon flavor at all. The filling was a perfect lemon flavor between sweet and tart!
WONDERFUL HM! And thank you for coming back to tell me you made it in a gluten free crust, it will be so helpful to someone else wanting to do the same thing.
This pie sounds wonderful! I love just about anything lemon. I look forward to trying it. Thanks for sharing it with us.
Your welcome Diane, thank you for taking the time to comeback and comment, I appreciate you!
I love sour cream lemon pies. Have you ever folded in whipped cream for a fluffier version? I thought I might try it with your filling, which looks wonderful. Thnx.
Hi Caroline, that might work if you were going to make the filling as is and then add a cream whipped up first to the cold filling. But I’ve never made it that way, if you try it let me know how it turns out for you.
Made this yesterday & it is divine! Love the addition of sour cream that smooths the tartness of the lemon. I use a ready-made pecan crust that I baked at 300 for 10 minutes & cooled. This recipe is definitely going in my favorites file!
Oh I bet the pecan crust was good Becky! I love the sour cream and lemon too, so good! Thank you for taking the time to comment , I appreciate you!
This sounds wonderful got to try it thanks.
Wonderful Rose, let me know what you think
Hi. This pie sounds delicious. Do you think this pie would weep if I made it a day ahead?
I’ve never had it weep Jeanne, just keep it in the fridge.
The recipe doesn’t say how much butter or whether its salted or unsalted
In the recipe card the butter amount is 1/4 cup. I don’t use unsalted butter so it’s just regular ole butter with salt in it.
Hi I made this recipe is a top 5. I just noticed the it was too soft after refrigerate. Any advice you can give me?
Marlene did the filling cook, boil and thicken as in the recipe directions?
Yes I followed the recipe it was delicious I just would like to have a little bit more texture.
I just made this and it is wonderful! I used 2/3 cup sugar. I think I would like it a bit better with a full cup of sugar. Thanks so much for the recipe I will definitely be making it again!
We love Sour Cream Lemon Pie! This is the first time making it from scratch, the recipe was easy to follow and so yummy! We did do it gluten free due to multiple Celiacs in the household, and we did it with Krusteaz GF flour instead of cornstarch due to a corn allergy.