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Sour Cream-Lemon Pie

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


  • Pastry for single-crust pie
  • 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, whipped


  • 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 crust to 1/2 in. beyond rim of plate; flute edge.
  • Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake until bottom is lightly browned, 8 minutes. Remove foil and weights; bake until golden brown, 5-7 minutes longer. Cool on a wire rack.
  • 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.
  • 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 zest. Cool without stirring.
  • Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
Nutrition Facts
1 piece: 437 calories, 26g fat (15g saturated fat), 145mg cholesterol, 197mg sodium, 46g carbohydrate (29g sugars, 0 fiber), 4g protein.

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  • Nancy
    Jun 6, 2020

    Love this recipe. I made it for my family, and my son in law ate three pieces. Today I made it with lime juice and it is delicious! Certainly a keeper.

  • Tod
    Apr 12, 2020

    This is the 2nd time I have made thus recipe. It is the perfect Lemon Sour Cream Pie recipe. When I was pregnant 24 years ago with my son, this was my craving! I changed only two things both times: I made a 1-1/2 times batch of filling to ensure I wouldn't have to skimp. And I swirled the sour cream into the lemon curd before it was completely cooled. . .about 25 minutes after removing it from the stove top. . .then I chilled it overnight in a refrigerator dish before pouring into my pie shell first thing in the morning to set.

  • Susan
    Apr 3, 2020

    Very creamy, not tart enough, maybe more lemon less sour cream would work.

  • gld2bmom
    Jun 1, 2018

    I made this pie to finish out our Memorial Day BBQ and it was a big hit - this sweet, tart, and creamy dessert complimented the grilled foods so well!

  • Saudbox
    May 30, 2018

    I have made this a couple of times now it’s very good,but the second time I made it I put some lemon curd in the whipping cream, not to improve it just my preference. I am lemon crazy ?? Excellent pie Martha S Thx for posting.

  • Michaele
    Mar 4, 2018

    had this at a luncheon, tasted like springtime, wonderful!!

  • snickers1951
    Feb 19, 2016

    Love love love this recipe.

  • stargazingmommy
    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

  • Ewarmooth16
    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!

  • dzz1qy
    May 4, 2014

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