Sour Cream Lemon Pie

Course Dessert


  • Frozen single crust pie shell 9 inches
  • 1 cup Sugar
  • 4 tablespoons Cornstarch
  • 2 Lemons juice of (approximately 1/2 cup), + lemon peel (1 tablespoon); divided
  • 1 cup Milk
  • 3 Egg yolks lightly beaten
  • 5 tablespoons Butter cold, cubed
  • 1 cup Sour cream
  • Whipped cream optional


  • Preheat oven to 450°.
  • Line the pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack, set aside.
  • In a large saucepan whisk together the sugar and cornstarch. Gradually add the milk and lemon juice, still whisking until smooth. Turn the heat on to medium-high and continue to cook and stir until thickened and bubbly. Reduce the heat to low; continue to stir 2 minutes longer. Remove from heat.
  • Remove a 1/4 cup of the hot mixture and place in a small bowl with the lightly beaten eggs. Whisk together, then pour the egg mixture back into the pot. Bring the mixture to a gentle boil and cook for an additional 2 minutes. Remove from heat and stir in the lemon peel and butter.
  • Let cool (without stirring) on counter top for about 45 minutes. Stir in the sour cream, and pour into the pre made pie crust.
  • Chill completely in the fridge for at least 3 hours. Top with whip cream and enjoy!


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