Sour Cream-Lemon Pie Recipe
Sour Cream-Lemon Pie Recipe photo by Taste of Home

Sour Cream-Lemon Pie Recipe

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I first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • Pastry for single-crust pie (9 inches)
  • 1 cup sugar
  • 3 tablespoons plus 1-1/2 teaspoons cornstarch
  • 1 cup milk
  • 1/2 cup lemon juice
  • 3 large egg yolks, lightly beaten
  • 1/4 cup butter, cubed
  • 1 tablespoon grated lemon peel
  • 1 cup (8 ounces) sour cream
  • 1 cup heavy whipping cream, whipped

Nutritional Facts

1 piece: 437 calories, 26g fat (15g saturated fat), 145mg cholesterol, 197mg sodium, 46g carbohydrate (29g sugars, trace fiber), 4g protein


  1. Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
  2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
  3. 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; cook and stir 2 minutes longer. Remove from heat.
  4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon peel. Cool without stirring.
  5. Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator. Yield: 8 servings.
Originally published as Sour Cream-Lemon Pie in Country Woman March/April 1987, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Feb. 19, 2016

"Love love love this recipe."

Reviewed Oct. 14, 2014

"For the second time I've made this pie, both times with rave reviews. The only change I made is adding a little lemon juice to the whipped cream.

Next time I will add the sour cream before it's completely cool, so it will be more incorporated. Even done as written its amazing, and not overly hard"

Reviewed May. 11, 2014

"This is my favorite pie to make!!! It is so good and easy to make. I like mine with a normal pie cuts instead of gram cracker. And for all the people who say get a premade crust and use an instant pudding it's not the same!"

Reviewed May. 4, 2014

"Very good! I used graham cracker crust because I like that!"

Reviewed May. 2, 2014

"I used a ready made Graham cracker crust instead. I added a half of cup of evaporated milk to the regular milk. Great pie. ."

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