Today, I’m sharing the Best Lemon Sour Cream Pie recipe. This lemon pie has a rich, smooth lemon flavor similar to my favorite English Lemon Curd recipe. Of course, this homemade pie has sour cream, which mellows the sweetness and creates a luscious taste. The combination of sour cream and lemon makes the best pie filling.
This wonderful recipe comes from my mom, Amy. She was an avid baker and was always in the kitchen creating such lovely desserts and jams. Now that she has passed away, all her recipes mean so much more to me. I have a few of her lemon recipes and mine on the blog:
Recipe for Lemon Lush Dessert: This lemon lush recipe features real whipped cream for a more decadent, homemade touch.
Lemon Dump Cake: This recipe is incredibly easy to make and tastes like lemon squares. The beauty of this dessert lies in its simplicity—it only has three ingredients.
English Lemon Curd Recipe: This English Lemon Curd Recipe is one of my all-time favorites. Spread it on a freshly baked scone or even a yummy piece of toast with butter.
I remember her making this pie growing up, and I loved how creamy it was compared to the typical lemon pies. The sour cream adds such a smooth flavor. My mom spoiled us with all her yummy homemade desserts.
But before we dive into this recipe for sour cream lemon pie, I thought it might be nice to answer a few questions.
Frequently Asked Questions
Can I use a pre-made pie crust?
Yes, by all means, use a pre-made pie crust. A graham cracker crust would also work!
Can I freeze a lemon sour cream pie?
I recently froze my pie, and it handled it fine. The top might get a few cracks, but you can remedy this by adding a layer of yummy whip cream!
Can I substitute yogurt for sour cream?
My husband is allergic to sour cream, so I did a little experiment and replaced it with yogurt. There is a tiny difference in flavor, but it’s not very noticeable. His pie’s texture and thickness are the same as the one with sour cream.
If you do decide to use yogurt, I recommend Greek yogurt and full-fat. The nonfat doesn’t have the richness you’ll want for this rich pie!
Can you double a lemon pie filling for a 9-inch pie?
This lemon pie filling recipe is perfect for a 9-inch deep pie pan.
So, my mom’s recipe was half my new version. So, if you have a standard pie pan that’s not too deep, then you’ll want to cut this filling and crust recipe in half.
I’ve made this recipe both ways, and I have to say—I really love the thick, tall filling in the 9-inch pie. This recipe comes out to be about 1½ to 1¾ inches thick, which is just how I like it. I’m all about a rich, generous layer of lemon filling! 🍋🥧
Also, not all pie pans are equal in depth. I used my Emile Henry ceramic pie pan, which is super deep, so this recipe is perfect for the deeper pie pans. If you have extra filling, place it in a bowl for a little taste test version. This serving will be minus the crust, so it will be less caloric.
You can cut the recipe in half if you prefer. My mom made a smaller version with a light layer of lemon filling and topped hers with whipped cream.
My Filling Came Out Lumpy
After cooking the filling on the stovetop, whisk it thoroughly to remove lumps. Do this before adding the sour cream to the mixture.
You may have clumps of eggs in your filling, so make sure to read the following:
Adding cold or room temperature butter instead of hot melted butter can help prevent scrambling the egg yolks! Here’s how:
- Why it helps: Cold or room-temperature butter cools the mixture slightly when added, giving the egg yolks a gentler start and reducing the risk of cooking them too fast (which causes scrambling).
- How to do it: Cut the butter into small pieces and stir it into the sugar, lemon juice, and zest mixture before adding the egg yolks. The butter will slowly melt as the mixture warms up on the stove, creating a smooth and creamy texture.
So using cooler butter is a clever little trick that adds a layer of protection for your egg yolks and helps keep your lemon filling silky and lump-free!
I figured this out when I made my lemon curd and was too lazy to soften the butter—so I tossed it in the cold. Surprisingly, the eggs didn’t scramble, and the filling turned out perfectly smooth!
Did you use whipped cream for the topping?
I used buttercream for the photos since whipped cream melts so quickly and because my husband is allergic to it. He’s a big fan of my French sabayon or a smooth buttercream instead. My recipe is dreamy and so delicious! I use the Sabayon recipe you can find in my cookie recipe: The Best Basic French Macaron Recipe
The Best Lemon Sour Cream Pie Recipe
Ingredients
- 1 Pie Crust
- 2 cups granulated sugar
- 8 tbsp cornstarch
- ½ cup melted butter Cool to room temperature or use cold butter.
- 2 tbsp lemon zest
- ½ cup lemon juice
- 6 egg yolks
- 2 cups milk
- 2 cups sour cream can substitute with nonfat plain Greek yogurt
- whipping cream optional
Instructions
- Make a 9-inch pie crust in advance.
- Combine sugar and cornstarch in a medium-size saucepan.
- Add cold butter, lemon zest, lemon juice, and egg yolks to the sugar mixture.
- Stir in milk.
- Cook over low to medium heat, constantly stirring until thick. It takes about 10 minutes to thicken. Make sure to stir and watch, so the filling doesn't stick to the bottom of the pan and burn. The mixture will be somewhat thick and gooey.
- Take off the stovetop and whisk thoroughly to eliminate any lumps that have formed. Next, fold sour cream into the lemon mixture until well blended and smooth.
- Spoon into a pre-made pie shell.
- Chill for at least 2 hours before serving.
- Top with whip cream if desired.
Nutrition
Please Note Pie and Crust Measurements!
If you’re skipping the premade crust, this is one of my favorite go-to pie crust recipes! Again, please note that my pie pan runs on the larger side, so you can reduce ingredients by entering a different serving to get smaller results.
Pie Crust Recipe
Ingredients
Pie Crust
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1½ cup shortening I use Crisco
- 1 egg
- 6 tbsp water
- 1 tsp vinegar
Instructions
- Preheat oven to 425°F
Crust
- Mix Dry Ingredients In a large bowl, mix together 3 cups of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder until well combined.
- Add ShorteningCut in 1 1/2 cups of shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Mix Egg MixtureIn a separate small bowl, whisk together 1 egg, 6 tablespoons of water, and 1 teaspoon of vinegar until fully blended.
- Mix WellPour the egg mixture into the flour and shortening mixture. Stir or gently knead until the dough comes together, forming a smooth and workable dough. Avoid overmixing to keep the crust tender.
- Roll Out DoughRoll out the dough on a sheet of parchment paper lightly sprinkled with flour, forming a circle about 1/8-inch thick. Gently lift the parchment to flip the dough into the 9-inch pie dish, peel off the paper, and press the dough into the bottom and sides of the dish. Trim any excess dough, leaving a small overhang, and fold the edges under for a neat finish. Crimp the edges with your fingers or a fork. Take your fork and create holes in the bottom of the crust.
- Bake Pie at 425℉Bake the pie at 425° for 12 minutes, or until lightly browned.
Notes
Nutrition
I’m a huge fan of lemon desserts—and with nine lemon trees in our yard, baking with them is a must around here! 🍋
Photo Credits: MyPhotography.com
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Colette Joseph
GOR
GE
OUS.
I am totally making this tonight!
Janine Waite
Thanks girlfriend!!! You're so sweet!
KvH
Yum! Delicious recipe and beautiful photos. Love the lemon and springtime theme!
Janine Waite
Thanks, KvH! You're so nice to visit! I totally appreciate you're sweet comments! Hooray for Spring!!! I'm wishing you a wonderful weekend!
Loi Thai, Tone on Tone
Mmmmmmm, pure sunshine!!! How wonderful to enjoy lemon right from the garden! xoxox
Janine Waite
Hi Loi,
I know, having a lemon tree in our yard is just heavenly! I love how they look on the tree, and I love how I can just pick one as I need it for baking or cooking! Thanks for your wonderful visit! xoxo
Coco in the Kitchen
I just bloody licked my phone.
Better bake one quick!
Leslie Saeta
This pie is simply wonderful! Just love it.
ashley
I love lemon and this recipe is perfect!
Ruby
Can this be made in a 9×13 pan? How do I change the recipe? Double the recipe?
happyhappynester
Hi Ruby,
So, I would make it in two pie tins if you want to double the recipe. The 9×14 pan probably wouldn’t work since the middle of the pan would not have any crust.
Jen Hoy
Hello happy happy nester,
I made this pie today, changing the pastry case for a biscuit base and using only one cup of sugar as I prefer a sharper less sweet pie. Topping it with merengue, like a lemon merengue pie. It is perfect! Thank you so much for sharing❤️
happyhappynester
Hello Jen,
That sounds delicious! I’m glad to know my recipe helped 🙂
Suzanne
This looks so good! I love the garnishing ideas for this one! It’s so pretty!
happyhappynester
Hey Suzanne,
Thank you so much for your kindness! Cheers to baking!
Vanessa
Thanks for sharing! How far ahead of time can I make it?
happyhappynester
Hello Vanessa,
I would say make this a day or two ahead of time for best results 🙂
Jan Hoy
This tart was delicious! I made it with a digestive biscuit base (Graham Crackers) but they didn’t hold together too well, I think I should have baked the base instead of putting it in the fridge overnight. However my dinner guests enjoyed it very much. I served it with lemon Greek yoghurt and it was perfect.
Thank you so much for sharing this recipe.
happyhappynester
Hey Jan!
Yay! I am so happy you ended up loving this recipe. It’s a family favorite of ours. Have a great weekend 🙂