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Sour Cream Lemon Pie


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  • pastry for single crust pie
  • 1 c sugar
  • 3 T plus 1 1/2 t of cornstarch
  • 1 c milk
  • 1/2 c lemon juice
  • 3 egg yolks, lightly beaten
  • 1/4 c butter, cubed
  • 1 T grated lemon peel
  • 1 c sour cream
  • 1 c heavy whipping cream whipped


Preparation time 5mins
Cooking time 30mins


Step 1

Preheat oven to 450. On a lightly floured surface, roll dough to a 1/8 in thick circle; transfer to a 9in pie plate. Trim pastry to 1/2 in beyond rim of plate and flute edge.

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 min or until bottom is lightly browned. Remove foil and weights; bake 5-7 min longer or until golden brown. 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 med high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 min longer. Remove from heat.

In a small bowl, whish 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 min. Remove from heat; Stir in butter and lemon peel. Cool without stirring.

Stir in sour cream. Add filling to crust. Top with whipped cream and store in the frig.


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