For a richer flavor, use brown butter instead of regular butter. Make sure your pie crust is fully cooled before pouring in the filling to prevent it from becoming soggy. If you don't have sour cream on hand, you can substitute it with Greek yogurt for a slightly tangier flavor.
Sour Cream Lemon Pie
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PREP TIME30 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME11 hrs
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SERVING8 People
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VIEWS415
Indulge in the creamy tang of this Sour Cream Lemon Pie, a delightful balance of sweet and tart that's perfect for any occasion. Its velvety texture and bright citrus notes make it an unforgettable dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol103 mg
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Fiber0 g
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Protein5 g
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Saturated Fat9 g
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Sodium324 mg
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Sugar29 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt. Gradually whisk in the whole milk until smooth. (5 minutes)
02 Step
Recipe View 10 mins Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. Reduce the heat to low and continue to cook and stir for 2 minutes more. Remove from heat. (10 minutes)
03 Step
Recipe View 2 mins In a separate bowl, lightly beat the egg yolks. Gradually whisk about 1 cup of the hot custard mixture into the yolks to temper them. (2 minutes)
04 Step
Recipe View 5 mins Pour the yolk mixture back into the saucepan with the remaining custard. Return the saucepan to low heat and cook, stirring constantly, until the custard comes to a gentle boil. Continue to cook and stir for 2 minutes more. (5 minutes)
05 Step
Recipe View 3 mins Remove the saucepan from the heat and stir in the unsalted butter until melted and smooth. Stir in the fresh lemon juice and lemon zest. Gently fold in the sour cream until well combined. (3 minutes)
06 Step
Recipe View 1 mins Pour the lemon filling into the pre-baked pie crust. (1 minute)
07 Step
Recipe View 3 hrs Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, to allow the pie to set completely. (3 hours)
08 Step
Recipe View Before serving, garnish with a dollop of whipped cream or a dusting of powdered sugar, if desired.
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RECIPE REVIEWS
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Ramona Rutherford
May 15, 2025I love how easy this pie is to make. It's always a hit at potlucks!
Branson Heaney
Jan 26, 2025I substituted the flour with cornstarch, as suggested, and it turned out great! Very smooth and creamy.
Elmore Anderson
Dec 3, 2024This recipe is a keeper! The lemon flavor is so bright and refreshing.
Alanna West
Aug 7, 2024The sour cream adds a lovely tanginess that balances the sweetness perfectly.