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Sour Cream Lemon Pie


This creamy lemon filling is to die for, the lemon flavor really shines through with the perfect sweet and tart flavor combination. It was so good, I made it again the next day!

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Rate this recipe 4.5/5 (24 Votes)


  • 1 cup sugar
  • 1 cup milk
  • 3 large egg yolks
  • 1/2 cup fresh squeezed lemon juice
  • 3 1/2 tablespoons cornstarch
  • 1 tablespoon grated lemon peel
  • 1/4 cup butter
  • 1 cup sour cream
  • Whipped cream (optional)
  • Lemon peel strips (optional)


Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

Heath oven to 425°F.

Prepare and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.

Whisk together sugar, milk, egg yolks, lemon juice, cornstarch and lemon peel in a medium, heavy saucepan. Heat over medium heat, stirring until mixture becomes thick. Remove from heat. Stir in butter. Cool at room temperature. When filling is cool, stir in sour cream.

Pour filling into baked pie crust, smoothing top evenly. Refrigerate at least 4 hours before serving. Garnish with whipped cream and lemon peel strips, if desired.

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