The Best Lemon Sour Cream Pie Recipe

This lemon pie flavor is smooth and similar to English lemon curd. It is an easy pie to make, and the filling is firm and delicious. Also, this lemon sour cream pie freezes well.

Course Dessert, Lemon, Pie, Sour Cream

Cuisine American

Keyword Baking, Blueberry Pie, Citrus, Desserts, Lemon, Lemon Pie

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 619kcal

Author Janine

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