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Lemon Sour Cream Pie

  • Yield: 1 pie, 9 inches 1x


A light and creamy lemon pie that quickly became a favorite!


  • 1 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 2 cups milk
  • 1/2 cup sour cream
  • 3 egg yolks
  • 1/4 cup butter
  • 1 1/2 tsp. lemon zest (or more)
  • 1/4 cup lemon juice
  • 1 (9 inch) pie crust, baked


  1. In a saucepan, combine the sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
  2. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to a gentle boil.
  3. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice.
  4. Fold in sour cream.
  5. Pour filling into baked pie shell, and cool. Keep chilled until ready to serve.
  6. Top with fresh whipped cream.


For a 10-inch pie crust, make 1.5 recipes of the filling.

  • Category: Desserts