Sour Cream Lemon Pie

It’s hard to beat a slice of lemon pie, whether you’re sitting at the table for dessert with family or ordering a slice from a diner with friends. Lemon desserts, from lemon meringue pie to lemon icebox cake, are some of my favorites. This sour cream lemon pie is also high on my list, with its ideal balance of tangy, vibrant filling and creamy texture.

You’ll start by blind-baking a pie crust, then filling it with homemade lemon custard punched up with fresh lemon zest and juice. And while that custard could easily stand on its own, recipe creator Martha Sorensen of Fallon, Nevada, adds sour cream to the filling to transform this into a fluffy, creamy, not-too-bold pie that’s simply delicious with every bite. Top it with whipped cream for the ultimate addition to your collection of favorite homemade pie recipes.

Ingredients for Sour Cream Lemon Pie

• Pie dough: For this pie, you’ll need a single-crust pie dough, whether homemade or your favorite store-bought pie crust.
• Granulated sugar: Granulated sugar sweetens the lemon pie filling.
• Cornstarch: Cornstarch thickens the filling for the best texture.
• Milk: Use whole milk for the lemony filling, or swap in 2% if needed.
• Lemon juice and zest: You’ll need two to four lemons to get 1/2 cup lemon juice, plus lemon zest, for the filling. Freshly squeezed juice always tastes better, but store-bought juice is fine in a pinch. Make sure to zest the lemons before juicing them.
• Egg yolks: Egg yolks play a key role in thickening the pie filling. Tip: It’s easier to separate egg whites from yolks while eggs are still cold.
• Butter: Cubed butter creates a silky lemon custard.
• Sour cream: Sour cream creates a smooth and fluffy pie filling.
• Heavy whipping cream: Make a light-as-air whipped cream to top the pie, or use store-bought whipped cream in a pinch.

Directions

Step 1: Prep the pie dough

On a lightly floured surface, roll pie dough to a 1/8-inch-thick circle and transfer to a 9-inch pie plate. Trim to 1/2 inch beyond the rim of the pie plate and flute the edge. Refrigerate for 30 minutes. Preheat the oven to 425°F.

Editor’s Tip: A fluted edge is the easiest crust design for a pie. To flute the edge, press one forefinger and one thumb into the edge of the dough, making a V-shape. Use your other forefinger or thumb to press the dough into the V, creating a crimp. Crimp the entire outer edge of the pie dough.

Step 2: Bake the pie crust

Line the crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edge is golden brown, 20 to 25 minutes. Remove the foil and weights and bake until the bottom is golden brown, three to six minutes longer. Cool on a wire rack.

Step 3: Start the lemon filling

In a large heavy saucepan, mix the sugar and cornstarch. Whisk in the milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce the heat to low. Cook and stir for two minutes longer. Remove from heat.

Step 4: Finish the filling

In a small bowl, whisk a small amount of the hot mixture into the egg yolks, then return all to the pan and whisk constantly.

Bring to a gentle boil, then cook and stir for two minutes. Remove from the heat. Stir in the butter and lemon zest, then cool without stirring.

Step 5: Fill the pie and finish with whipped cream

Stir in the sour cream.

Add the filling to the cooled crust. Top with whipped cream.

Sour Cream Lemon Pie Variations

• Use another crust: An all-butter pie crust complements the pie’s lemon filling, but you could also use a graham cracker crust or another crumb crust.
• Make a lemon-lime pie: Combine citrus fruits for vibrant flavor. Incorporate fresh lime zest into the pie filling as well for a sour cream lemon-lime pie.
• Incorporate coconut: Lemon and coconut taste great together. Stir 1 cup of shredded coconut into the pie filling for a boost of flavor and texture. Alternatively, garnish the top with toasted coconut.
• Garnish with candied lemon: Dress up the top of this pie with additional fruit. Candied lemon slices would provide a beautiful presentation.

How to Store Sour Cream Lemon Pie

Store a whole pie or any leftovers covered, wrapped or in an airtight container in the refrigerator for up to three days.

Can you freeze sour cream and lemon pie?

You can make and bake the pie crust ahead of time, wrap it and store it in the freezer. However, it’s best to avoid freezing a finished sour cream and lemon pie. Once the pie thaws, the texture may be unappealing after time in the freezer.

Sour Cream Lemon Pie Tips

What’s the best recipe for pie dough?

The best recipe for an all-butter pie dough is simple: 1-1/4 cups all-purpose flour, 1/4 teaspoon salt, 1 stick of cold butter (cubed), and 3 to 5 tablespoons of ice water. Combine the flour, salt and butter in a food processor or mix in a bowl with a fork until crumbly. Gradually add the ice water until the dough holds together when pressed. Shape the dough into a disk, wrap it in storage wrap and chill it in the refrigerator for one hour before use. You could also use a shortening pie dough.

Why did my lemon custard curdle?

When acid comes into contact with eggs, curdling can occur. That’s why it’s crucial to temper the eggs by adding a small amount of the hot filling mixture to the egg yolks first, then returning it all to the pan. Be sure to complete this step, and avoid cooking the filling at too high a heat.

Why didn’t my lemon custard set?

Lemon pie filling won’t set correctly if it doesn’t cook long enough. Make sure the filling mixture cooks until bubbly and thickened for the best texture. Chilling the pie after assembly will help the custard to set as well.

How do you get a clean slice of sour cream lemon pie?

Slicing a pie can be tricky, but there are a few key ways to get a clean slice of sour cream and lemon pie. Start with a chilled pie and a very sharp knife. Make the first two slices, cutting two pieces of pie, before removing them from the pie plate. It’s also helpful to clean your knife in between slices. Rinse the knife and wipe it down with a dish towel each time.