Lemon Sour Cream Pie Recipe

This Sour Cream Lemon Pie blends a tart lemon flavor with a creamy sour cream twist in a deep dish frozen pie crust, chilled to perfection for a refreshing, tangy dessert. It’s an easy, no-bake filling treat that’s sure to impress!

Course Dessert

Cuisine American, Southern

Keyword Lemon Sour Cream Pie, Sour Cream Lemon Pie

Prep Time 25

Chill: 6 30

Total Time 6 55

Servings slices

Calories 352kcal

Author Michele @ Flavor Mosaic

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.

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