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Sour Cream Lemon Pie


Sour Cream Lemon Pie

It's spring, which means it's time to treat yourself to something delightful! 
Introducing the rich, tangy and oh-so-creamy, Sour Cream Lemon Pie. It's the perfect dish to enjoy with a tall glass of ice tea at your next outdoor gathering with friends and family.
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 6 people


  • 1 cup sugar
  • 3.5 tbsp corn starch
  • 1 tbsp lemon rind grated
  • 1/3 cup fresh squeezed lemon juice
  • 1 tbsp powdered fruit pectin
  • 3 egg yolks slightly beaten
  • 1 cup milk
  • 1/4 cup butter
  • 1 cup sour cream
  • 1 pie shell baked
  • 1 cup heavy whipping cream whipped


Pie Crust

  • Preheat oven to 400 (or recommended temperature for pie crust)
  • To keep pie crust baking evenly, poke holes using a fork around the base and outside of the shell.
  • Place in oven.
  • Bake for 10–15 minutes, checking and rotating the dish after 5-minutes to ensure even cooking.

Pie Filling

  • Combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk in a heavy saucepan. Then cook over medium heat until thick, during final minutes of cooking, add fruit pectin for added hold.
  • Stir in butter and cool mixture to room temperature
  • Stir in sour cream
  • Pour filling into pie shell
  • Cover with all the whipped cream and garnish with lemon rind twists
  • Allow the pie filling to set in the refrigerator. Then enjoy!