It’s been about 25 years since I tasted my first Lemon Sour Cream Pie and I was hooked with just one bite. Making it fresh and homemade is so easy and I’ll help you make a pie with the perfect amount of sweet but still tart in every bite. It’s creamy, it’s delicious and Sour Cream Lemon Pie will soon be on your favorites list too!Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours! What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
As a kid I was never fond of pies unless it was a chocolate cream pie of course. I wish I had figured out sooner how delicious pies really are. But that’s okay because now I love Pies and I’m thrilled when younger children pass on eating a slice of pie, it just means more for me!
Lemon Sour Cream Pie is made on the stove top, however you will need to blind bake the pie crust. It’s a quick and easy process that I’ll walk you through step by step.
Pies aren’t just served on Pi Day (March 14th) or for Thanksgiving. Your family and guests will love a slice of Pie on Birthdays, Family Reunions, celebrations or just because! Lemon is a light refreshing flavor often found in Spring recipes but can be enjoyed all year long.
I am using a Frozen Deep Dish pie crust but you can also make a pie crust from scratch too if you like. To Blind Bake a Pie Crust you will want to pull a frozen crust from the freezer for a few minutes to thaw. Then place a sheet of parchment paper over the crust and fill with beans or rice and bake as directed on package.
Blind Baking helps to keep the crust from bubbling up or keeping the sides from falling down. Either of these can be a complete catastrophe. The rice or beans hold the crust in place as it bakes. I find baking the final 5 minutes without the beans or rice will crisp up the crust nicely.
Making Pie Filling
This recipe is pretty easy, but make sure to read through the instructions so you can learn how to temper eggs in this recipe. It will save you the headache of getting scrambled eggs when cooking the filling.
Step 1: In a heavy saucepan add sugar, and cornstarch, and whisk ingredients together.
Step 2: Over medium to high heat slowly add milk, lemon zest, and lemon juice and whisk to combine ingredients. Continue to stir ingredients as the mixture heats up and thickens.
Step 3: Once the mixture is hot, thick, and bubbly reduce heat to low and cook for an additional minute or two before removing it from heat.
Step 4: In a separate bowl beat eggs. Add 3-4 spoonful of filling mixture to beaten eggs and mix together with a whisk. This will slowly bring the eggs up to temperature.
Step 5: Add egg mixture to filling mixture stirring while adding and continue to stir until fully mixed together.
Step 6: Add butter and stir.
Step 7: Allow the mixture to cool for 30-45 minutes before adding sour cream. Mix sour cream until no white streaks show.
Step 8: Pour the pie filling mixture into the prepared crust and spread evenly. Allow pie to cool in the refrigerator for 4 hours before serving.
Garnish with lemon slices and whipping cream if desired.
I personally love to make sweet whipping cream by adding a Tablespoon or two of powdered sugar to 1 cup whipping cream and mix with a hand mixture until light and fluffy. Add a dollop of whipping cream to each slice.
Pie Fun Facts
- Did you know 1 in 5 American’s have claimed to eat a full pie by themselves? Would you admit if you have?
- Apple Pies are the most popular pies but what may surprise you is the pie that came in 2nd. Pizza (pie) was American’s 2nd Favorite Pie flavor.
I first tasted Sour Cream Lemon Pie from a chain restaurant called Frontier Pies. We loved to grab a slice of pie as a treat on occasion and one day I strayed from my favorite Chocolate Silk Pie to try this as recommended by our waiter.
I was in love after the first bite of the Sour Cream Lemon Pie! It was creamy, sweet and tart with a flakey crust. Oh it was good and I wanted more than just my 1 slice. Over the years, I’ve remembered that moment and smile at the memory while making my own Homemade Pie. We have loved this simple recipe and enjoy it whenever we can.
Rest assured that I have many favorite pie flavors and I’m happy to share them with you. Make sure to tell me what your favorite pie flavor is too!
- Grandpa’s Favorite Pecan Pie
- Peanut Butter Chocolate No-Bake Pie
- Symphony Pie
- Egg Nog Pie
- Sugar Cream Pie
I’m always asked for substitutions and what I would recommend. In this recipe you can easily substitute a number of ingredients to lower calories.
- Plain Greek Yogurt for Sour Cream
- Almond Milk for Milk
How to Store Sour Cream Lemon Pie
This pie should be stored covered in refrigerator for up to 5 days. I have not tested pie freezing pie.
Wednesday #LemonWeek Recipes
- Lemon Crinkle Cookies by Fresh April Flours
- Lemon Poppy Seed Muffins by House of Nash Eats
- Lemon Cake from Scratch by SueBee Homemaker
- Blueberry Lemon Ricotta Mini Cheesecakes by The Spiffy Cookie
- Lemon Brownies by Lemon Blossoms
- Lemon Forward Margarita by Our Good Life
- Lemon Garlic Rice by Hezzi-D’s Books and Cooks
- Lemon Doodles by The Redheaded Baker
- Meyer Lemon Vanilla Salad Dressing by Shockingly Delicious
- Air Fryer Lemon Pepper Chicken by Daily Dish Recipes
- Lemonade Vodka Shooters by Our Crafty Cocktails
- Lemon Potatoes /Potato Podimas /Podimas Style by Magical Ingredients
- Lemon Sour Cream Pie by Devour Dinner
- Roasted Potatoes with Lemon, Oregano, and Feta by Cheese Curd In Paradise
Lemon Sour Cream Pie
- 1 Cup Sugar
- 4 Tbl Cornstarch
- 1 Cup Milk
- 1/2 Cup Lemon Juice
- 1-2 Tbl Lemon Zest
- 3 Egg Yolks
- 4 Tbl Butter
- 1 Cup Sour Cream
- 1 Pie Crust Frozen
- 1 cup Whipping Cream (optional) for Garnish
- Bake Frozen Pie Crust according to package directions. I recommend Blind Baking Pie Crust.
- In a heavy saucepan add sugar and cornstarch and whisk ingredients together.
- Over medium to high heat slowly add milk, lemon zest, and lemon juice and whisk to combine ingredients. Continue to stir ingredients as the mixture heats up and thickens.
- Once the mixture is hot, thick, and bubbly reduce heat to low and cook for an additional minute or two before removing it from heat.
- In a separate bowl beat egg yolks. Add 3-4 spoonful of filling mixture to beaten egg yolks and mix together with a whisk. This will slowly bring the eggs up to temperature.
- Add egg mixture to filling mixture stirring while adding and continue to stir until fully mixed together.
- Add butter and stir.
- Allow the mixture to cool for 30-45 minutes before adding sour cream. Mix sour cream until no white streaks show
- Pour the pie filling mixture into the prepared crust and spread evenly. Allow pie to cool in the refrigerator for 4 hours before serving.
- Garnish with lemon slices and whipping cream if desired.