Looking for a dessert recipe that’s smooth, zesty, and oh-so-satisfying? Then this Sour Cream Lemon Pie is your new family favorite.
Picture a store-bought pie crust—a deep dish frozen pie crust, to be exact—brimming with a velvety texture of lemon filling, jazzed up with a cup of sour cream for that irresistible tart lemon flavor.
This simple recipe is perfect for lemon desserts lovers and shines for any occasion—think summer gatherings, special occasions, or a Mother’s Day brunch treat.
Let’s dive into this lemon sour cream pie recipe that’s got the chops to become one of the most popular Pie Recipes or even Dessert Recipes.
Table of Contents
Why Make This Sour Cream Lemon Pie Recipe
- Flavors: This isn’t your run-of-the-mill lemon meringue pie or key lime pie. It’s a lemon sour cream pie that marries lemon juice, sour cream, and a butter pie crust for a soft and creamy pie filling that hits all the right tangy flavors for Lemon Recipes—not too sweet, not too tart.
- Easy: Using a pre-made pie crust keeps it easy, and the no-bake lemon pie filling sets up perfectly in the freezer. It’s a breeze for the first time baker.
Whether you’re a lemon lover or just after homemade desserts to wow your crew, this pie recipe is a winner.
Ingredient Notes and Substitutions
Here’s the rundown on the key players in this lemon sour cream pie and how they make it shine, plus some swaps if you’re missing something. Check the recipe card below for the full list with quantities.
- Deep dish frozen pie crust: This store-bought pie crust is a time-saver that holds the creamy filling perfectly. I used a 9-inch deep dish version for extra room, but if it’s unavailable, two regular 9-inch traditional pie crustswork, or swap in a graham cracker crust made from crushed graham crackers for a sweeter, crumbly base.
- Sugar: Sweetens the lemon custard, balancing the tartness. It’s crucial for that perfect lemon flavor—brown sugar could sub in a pinch, adding a slight molasses note.
- Cornstarch: Thickens the lemon pie filling to a lush, spoonable texture—no runny pies here! Arrowroot powder can replace it if you’re out, though it might be slightly less firm.
- Lemon juice: The star of the show, delivering that tart lemon flavor. Bottled keeps it simple, but fresh lemon juice from 3-4 lemons adds a vibrant edge—no substitutes beat the real deal.
- Milk: Smooths out the lemon filling and keeps it creamy. I used 2%, but whole or even plant-based milk like almond works fine—just avoid anything too thin like skim.
- Large egg yolks: These add richness and a silky feel to the egg mixture. No yolks? You could try a cornstarch-only thickening, but the texture won’t be as luxurious.
- Unsalted butter: Melts into the filling for a glossy, buttery finish—room temperature speeds this up. Salted butter swaps in easily, or use margarine if that’s what you’ve got.
- Lemon zest: Boosts the citrus punch with fresh lemon peel flavor—two lemons’ worth does it. Skip it if you must, but bottled lemon extract (a tiny splash) could pinch-hit.
- Sour cream: The magic touch, bringing a sour cream layer of tanginess that makes this pie unique. Greek yogurt could sub, though it’ll be slightly less rich—aim for full-fat.
Equipment
- Medium saucepan (2 quarts minimum—peek at my affiliate links for picks [insert affiliate links]!)
- Whisk for mixing the dry ingredients and wet ingredients.
- Mixing bowl (a large bowl or medium bowl) for tempering the egg mixture.
- Pie pan: Your 9-inch pie plate is already set with that pre-made pie crust.
How to Make Sour Cream Lemon Pie
Bake the Crust: Bake your deep dish frozen pie crust as directed until golden—no need to blind bake with pie weights or parchment paper here, just follow the package. Cool it on a wire rack.
Mix the Dry Ingredients: In a heavy saucepan, whisk sugar and cornstarch until smooth—no lumps allowed!
Add the Wet Ingredients: Stir in lemon juice and milk, whisking in a large bowl style until blended. Set it over medium heat, stirring occasionally, until it hits a gentle boil and thickens—about 2-3 minutes. Let it bubble for 2 minutes—it’ll be thick!
Temper the Yolks: Drop the heat to low. In a mixing bowl, beat the large egg yolks. Slowly pour in a small amount of hot mixture (about ½ cup), whisking fast to warm the egg mixture without scrambling. Then, pour this little bit of the hot liquid back into the medium saucepan, whisking until smooth.
Cook Again: Raise to medium heat, bring it back to a gentle boil, and cook 2 more minutes, stirring constantly.
Finish the Filling: Off the heat, stir in unsalted butter until fully melted, then mix in lemon zest. Cool for 30 minutes, stirring now and then. Fold in sour cream until it’s streak-free—smooth is the name of the game!
Chill It: Pour the lemon pie filling into the baked pie shell, cover with plastic wrap, and freeze for at least 6 hours—this keeps that velvety texture sliceable.
Serve: Let it sit at room temperature for 20-30 minutes to soften. Top with fresh whipped cream and extra lemon zest or lemon slices for that perfect lemon flavor finish.
Tips for Pie Perfection
- Tempering Trick: That small amount of hot mixture into the beaten egg yolks prevents curdling—whisk like your pie depends on it! If it clumps, strain before adding unsalted butter.
- Smooth Sour Cream: Blend that cup of sour cream well for a uniform lemon custard.
- Freezer is Best: Store in the freezer for clean cuts—this soft and creamy pie filling loves the cold.
Ready to bake? Grab your heavy saucepan and make this lemon sour cream pie. Share your star rating in the comments—happy baking!
Recipe
Lemon Sour Cream Pie Recipe
Ingredients
- 1 (9-inch) deep dish frozen pie crust
- 1 ½ cups (300 grams) sugar
- ¼ cup (35 grams) cornstarch
- ⅔ cup lemon juice
- 1 cup milk
- 3 large egg yolks
- 4 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 1 cup (8 ounces) sour cream
Instructions
- Bake the deep dish frozen pie crust as directed until golden. Cool on a wire rack.
- In a medium saucepan, whisk sugar and cornstarch. Add lemon juice and milk, whisking until smooth.
- Over medium heat, bring to a gentle boil, stirring until thick. Boil 2 minutes.
- Lower heat, beat large egg yolks in a mixing bowl, temper with a small amount of hot mixture, then whisk into saucepan.
- Raise to medium heat, boil again, cook 2 minutes, stirring constantly.
- Remove from heat, stir in unsalted butter until melted, add lemon zest. Cool 30 minutes.
- Fold in sour cream, pour into baked pie shell, cover with plastic wrap, freeze 6 hours.
- Soften 20-30 minutes at room temperature. Top with fresh whipped cream if desired.
Video
Nutrition
FAQs
A 9-inch pie plate with a deep dish frozen pie crust, sugar, cornstarch, lemon juice, milk, large egg yolks, unsalted butter, lemon zest, and sour cream. Grab a medium saucepan, whisk, and mixing bowl. Fresh or bottled lemon juice works, and a homemade pie crust or graham cracker crust swaps in fine. Serve chilled.
Wrap with plastic wrap or stash in an airtight container in the freezer for up to 2 months. Soften at room temperature for 20-30 minutes or thaw in the fridge for 1-2 hours.
A velvety texture of soft and creamy pie filling with a butter pie crust that’s slightly crumbly. Tangy flavors of lemon juice and sour cream shine atop that baked pie shell.
Serving Suggestions
- Slice this chilled pie after softening.
- Top with fresh whipped cream (beat to stiff peaks if you’re making your own),
- Serve with coffee or tea.
It’s a perfect treat for special occasions or a cozy night in—way better than store-bought Marie Callender pies!
More Pie Recipes
- Easy Blueberry Pie
- Irish Apple Pie
- No Bake Banana Cream Pie
- Cranberry Custard Pie
- Strawberry Blueberry Pie
More Lemon Recipes
Happy baking! Be sure to let us know how you liked this recipe by leaving a rating and comment.
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