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Sour Cream Lemon Pie

  • Total Time: 30 minutes
  • Yield: 8 to 10 servings 1x


Units Scale
  • 1 9-inch pie crust, baked and cooled
  • 1 cup sugar
  • 3 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 cup whole milk
  • 1/2 cup lemon juice
  • 3 large egg yolks, lightly beaten
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon zest
  • 1 cup sour cream
  • 1 cup heavy whipping cream, sweetened and whipped


  1. In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low and cook and stir 2 minutes longer. Remove from heat.
  2. In a small bowl, whisk a small amount of hot mixture into egg yolks. Add this mixture back into the pan, whisking constantly. Bring to a gentle boil and cook and stir 2 minutes. Remove from heat.
  3. Stir in butter and lemon zest. Cool without stirring.
  4. When lemon mixture is cool, fold in the sour cream and pour filling into baked pie crust.
  5. Top with sweetened whipped cream. Store in the refrigerator.


  • This pie needs to refrigerate for several hours, so make sure you plan ahead and give this enough time to chill in the fridge. I like to make the filling the night before and then the day I need it, I make the pie crust, let it cool and then fold the sour cream into the lemon filling and pour it into the cooled pie shell.  I then refrigerate it for several hours before serving it.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American