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Lemon Sour Cream Pie


Had a lemon sour cream pie at a restaurant recently and loved it. Found this recipe online and it was better than the one we had at the restaurant! I'll definitely be making this again. Give it a try, you're goon love it too!

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Rate this recipe 4.6/5 (16 Votes)


  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1 cup milk
  • 3 egg yolks, beaten
  • 1/4 cup butter, cubed
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1 cup (8-ounces) sour cream
  • 1 pastry shell (9-inches), baked
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • Lemon peel strips, optional


Servings 6
Preparation time 25mins
Cooking time 40mins
Adapted from


Step 1

In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into egg yolks; mix well. Return all to pan; mix well. Cook and stir for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; mix well. Set aside.

For meringue, beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold sour cream into the lemon mixture; pour into pastry shell.

Cover with meringue, sealing to edges of pastry. Bake at 350°F for 12 to 15 minutes or until golden. Garnish with lemon peel strips if desired. Cool completely. Store in the refrigerator.

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