Lemon Sour Cream Pie



emon Sour Cream Pie is my mom’s all-time favorite pie. When I was little she would take me on lunch dates to a local restaurant that served a similar, but layered pie. One Thanksgiving I wanted to surprise her and worked to replicate this pie as closely as I could. Now, I am of course biased but I think this version is better than the original. It isn’t layered like the one I had as a child…rather the sour cream is incorporated throughout the lemon. This pie is not too sweet, not too sour and creates the perfect compromise for everyone who loves lemon pie but hates the mounds of cooked egg whites on lemon meringue. This filling is so versatile that my daughter, Maddie has started making mini tarts with it. So, from our lemon lovin family to yours…ENJOY!!!


1 Perfect Pie Crust recipe (Click Here)

4 egg yolkslemon pie ingredients

1 cup sugar

1/4 cup corn starch

1 cup whole milk

1/2 cup fresh squeezed lemon juice

1/4 cup butter

1 cup sour cream

2 tsp. grated lemon zest

whipping cream for garnish


  1. Blind bake pie shell using Perfect Pie Crust recipe.
  2. Lightly whisk egg yolks in a bowl and set aside.
  3. In saucepan whisk milk and lemon juice with sugar and cornstarch. Whisk until smooth. Cook over medium heat until mixture becomes thick and starts to bubble, Once mixture bubbles, reduce heat to medium-low, constantly stirring cook an additional 5 minutes.
  4. Temper eggs by pouring a small amount of hot mixture into the egg mixture constantly whisking. Pour egg mixture back into saucepan, bring to a boil and cook for 3 minutes stirring constantly.
  5. Remove from heat and stir in sour cream and lemon zest.
  6. Allow mixture to completely cool before stirring in sour cream.
  7. Once thoroughly combined pour filling into pie crust.
  8. Refrigerate at least 3 hours.
  9. Garnish or layer with whipped cream when ready to serve.

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