Sour Cream Lemon Pie
Sour Cream Lemon Pie…magnificent, smooth, creamy, light and refreshing. Oh yeah, this was amazing! I made the all butter crust late in the afternoon yesterday.
It was one of those days where things kept getting in the way of me making the filling until after dinner. I was able to taste the pie for the first time about 10 pm last night.
The lemon flavor is wonderful! Think lemon sherbet, it’s a delightful flavor that’s not harsh just creamy, smooth and delicious.
I enjoyed this with an all butter pie crust, the two textures went very well together. The butter in the crust made a nice flaky , crisp base for the creamy filling.
A graham cracker crust would work just as well. As a matter of fact, you could make the filling, put it into dessert cups and enjoy it without any crust at all.
This is a homemade lemon filling, we’ve made fillings together in other recipes. Remember to cook the filling under low to moderate heat, stirring constantly until it thickens.
This filling was extremely easy to make and took about 10 minutes to thicken. Sour Cream Lemon Pie is delicious,easy to make and will quickly become a favorite in your house all year round. Enjoy!
Sour Cream Lemon Pie
Ingredients
- One 9 inch pie shell baked or One 9 inch graham cracker crust
- 3 1/2 tablespoons cornstarch
- 1 cup white sugar
- 1/4 cup butter
- 1 cup sour cream
- 1 cup milk
- 1 Tablespoon lemon zest
- 1/2 cup lemon juice
- 3 egg yolks slightly beaten
- whipped cream for garnish
Instructions
-
Combine sugar,cornstarch,lemon zest,lemon juice, beaten egg yolks and milk in a heavy duty metal saucepan. Stir to combine.
-
Cook ingredients under low to medium heat, STIRRING MIXTURE CONSTANTLY until the filling thickens, this only takes about 10 minutes. The filling will THICKEN FIRST, then start to boil. As soon as it starts to boil, take it off the heat, add the butter. Stir until the butter is full incorporated into the filling. Let cool 10 minutes in the pan, add the sour cream. Stir until fully incorporated. Pour the filling into the baked pie shell. Refrigerate until firm, at least 3 hours. Garnish with whipped cream and serve.
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Hi Bunny,
Thanks for all your wonderful recipes. I make a version of your Sour Cream Lemon Pie which is out family’s “go to” summer favorite — simply add 1 1/2 to 2 cups fresh blueberries, gently folding into the cooled lemon mixture.
Oh Sally the addition of blueberries sounds wonderful!! Thank you so much!
This looks like the recipe my mom use to make. I can’t wait to try it. Thanks!
Let me know what you think Sherry, I hope it is your mom’s recipe!!
This looks amazing. I love lemon desserts, I’ve shied away from the pie because people only made the lemon meringue and I’m not a fan of meringue. So this I will need to try!! I would love it if you stopped by and shared on tonight’s Throw Back Thursday link party!
Thank you!
This is lovely1 So popular that you are being featured at next week’s Wonderful Wednesday Blog Hop! Congrats 🙂
Thank you!
Wow Bunny, this sour cream lemon pie looks so yummy. I am pinning it and hope to make some soon:). Thanks so much fro sharing your recipe at Dream. Create. Inspire. Link. I hope you will join us again tomorrow night. Take care, Tara
Thank you Tara!
Looks so delicious and wonderful that I can eat it right off my screen.. the pictures are wonderful
Thank you Fareeha, it is definitely as good as it looks!
That pie looks picture perfect!!
What a beautiful pie Mary! I just may make this for my hubbie’s birthday!
This is a delicious lemon pie. Lemon is a favorite in our family and I know grampy will just love this.
Am on my way to the store to pick up needed ingredients. Also, am going to try one with lime just for fun. A post above with the blueberries sounds like a winner too. This is my first time to your site and will be back again. What brand pre- made crusts do you find the best and what is the recipe for the butter crust?
Changing the subject but am making chocolate P-nut butter brownies for my Grandson and need a tried and true recipe for P- nut butter frosting. I have taken several off the internet but don’t have the time for a “redo”. If you have one I would greatly appreciate it!!
I don’t have a favorite premade pie crust Jo-ann, I have an all butter crust that I always use. If you look at the Dutch Apple Pie recipe on my blog you’ll see the all butter crust i always use. The Peanut Butter Frosting on the Chocolate cake with Peanut Butter frosting is delicious.
hi, I was just wondering if its possible to use fat free Greek yogurt instead of the sour cream or if that would ruin it. I always use fat free Greek yogurt in place of sour cream on potatoes etc…
I’ve never done that with this recipe Bonnie but I have subbed yogurt for sour cream in other recipes that worked out well.
Hi this looks so good but I was wondering if anyone has tried it with fat free Greek yogurt vs sour cream. I usually sub yogurt for sc but I’m afraid to here!
I’ve never made it that way Bonnie but I have subbed yogurt for sour cream in other recipes before.
Can the sour cream be substituted with something else
Cathy I have subbed yogurt for sour cream in other recipes, but never this one.Let me know if you do it!