Comments on: Sour Cream Lemon Pie

By: Daniell

Daniell — Tue, 09 Jan 2024 21:58:09 +0000

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.

By: Roni

Roni — Mon, 06 Sep 2021 19:34:47 +0000

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!

By: Marlene Guzman

Marlene Guzman — Sun, 13 Sep 2020 11:35:50 +0000

In reply to Mary Malone. Yes I followed the recipe it was delicious I just would like to have a little bit more texture.

By: Mary Malone

Mary Malone — Mon, 07 Sep 2020 12:54:16 +0000

In reply to Marlene. Marlene did the filling cook, boil and thicken as in the recipe directions?

By: Marlene

Marlene — Mon, 07 Sep 2020 03:35:15 +0000

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?

By: Mary Malone

Mary Malone — Sun, 06 Sep 2020 19:26:06 +0000

In reply to tyerra. 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.

By: Mary Malone

Mary Malone — Sun, 06 Sep 2020 19:18:30 +0000

In reply to Jeanne. I've never had it weep Jeanne, just keep it in the fridge.

By: Mary Malone

Mary Malone — Sun, 06 Sep 2020 16:06:09 +0000

In reply to Dallas. Let me know what you think with half the sugar Dallas. I'd love to know.

By: Dallas

Dallas — Wed, 02 Sep 2020 04:56:42 +0000

In reply to Lena.

Thanks for posting about using half the sugar. The idea of a whole cup turned me off. I will try with half.

By: tyerra

tyerra — Mon, 24 Aug 2020 11:05:53 +0000

The recipe doesn’t say how much butter or whether its salted or unsalted