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Lemon Sour Cream Pie

 Lemon Sour Cream Pie
One bite and people marvel over this pie. Some even say it reminds them of cheesecake. The recipe was shared by a friend; now, I'm glad to do the same. My husband's a veterinarian—and a good sport about trying mew dishes!
6-8 ServingsPrep: 25 min. Bake: 15 min.


  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1 cup milk
  • 3 egg yolks, beaten
  • 1/4 cup butter, cubed
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1 cup (8 ounces) sour cream
  • 1 pastry shell (9 inches), baked
  • 3 egg whites
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • Lemon peel strips, optional


  • In a large saucepan, combine the sugar, cornstarch and salt.
  • Gradually stir in the milk. Bring to boil over medium heat, stirring
  • constantly. Cook and stir for 2 minutes. Blend a small amount into
  • egg yolks; mix well. Return all to pan; mix well. cook and stir for
  • 2 minutes. Remove from the heat. Add butter, lemon juice and peel;
  • mix well. Set aside.

2 of 2

Lemon Sour Cream Pie (continued)

Directions (continued)

  • For meringue, beat egg whites until foamy. Add vanilla and cream of
  • tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks
  • form; set aside. Fold sour cream into the lemon mixture; pour into
  • pastry shell.
  • Cover with meringue, sealing to edges of pastry. Bake at 350° for
  • 12-15 minutes or until golden. Garnish with lemon peel strips if
  • desired. Cool completely. Store in the refrigerator. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 425 calories, 20 g fat (11 g saturated fat), 123 mg cholesterol, 248 mg sodium, 54 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.