In our household, this sour cream lemon pie is a staple. If desired, add some whipped cream to the top of each slice. You could use 1/4 cup cornstarch instead of flour.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 9 hrs |
| Total Time: | 11 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 cup white sugar
- ½ cup all-purpose flour
- ½ teaspoon salt
- 2 cups milk
- 3 egg yolks
- ¼ cup butter
- ¼ cup lemon juice
- 1 ½ teaspoons lemon zest
- ½ cup sour cream
- 1 (9 inch) pie crust, baked
Instructions
- Combine sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, cook, and stir for 2 more minutes. Remove from heat.
- Beat yolks slightly. Gradually stir 1 cup of custard mix into yolks. Return yolk mixture to the saucepan with the rest of custard and bring to a gentle boil. Cook and stir for 2 more minutes. Remove from heat and stir in butter, lemon juice, and zest. Fold in sour cream.
- Pour filling into baked pie shell. Chill until set.
Nutrition Facts
| Calories | 340 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 324 mg |
| Sugars | 29 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This is the best lemon pie I’ve ever made and/or eaten. This recipe is, in my opinion, the best ever.
Love this recipe! I’ve been using in for years, the only tweak I make is an extra squeeze of fresh lemon juice from the lemon I zested an a tiny bit extra zest for a great lemon flavor!
Lovely, creamy lemon pie!
Think of this as a custard pie with a little ping to it. Not a zing, just a ping. Call it “lemon,” and you’re going to wish you had just made some tangy lemon bars for all the ingredients, time, effort, and expectation. I doubled the zest, added extra lemon juice, and even added a generous dusting of dry lemon peel to the custard, and still it’s leaving me wondering if it’s worth the calories and kitchen clean-up. But it’s a creamy, tummy-filling palate-cooling dessert that would nicely follow a light meal of delicate flavors and a cup of coffee or tea – straight no sugar.
I agree with the reviewer who said this is great as written. I made this for my son who is a lemon pie lover and it was great! Thank you for an easy and beautiful recipe!
Yum. Made exactly as written. Turned out great.
Loved it. Followed directions. Perfect!
It was delicious but I think I should have measured the sour cream closer because it was too thin.
Very easy to make and delicious!
Excellent lemon pie. I am 65 and have eaten so many different ones . This one is the best !! Didn’t change a thing. It is delicious as it is. Creamy not overpowering lemon or sweet.
FABULOUS!! I made it exactly as written, ( except I cheated , and used a ready made short bread pie crust from the store) It was OUT of This World. The first one disappeared overnight. I’ve made 4 more, and I keep getting requests for this pie. Wonderful!
This was good with a milder lemon flavour than expected. Doesn’t make a deep dish pie. I also found it soft and remedied it by putting the pie in the freezer.
This was the first time I had made this kind of dessert – be prepared to stir! I cut the sugar a little and added extra zest. Using a fresh Meyer lemon from the back yard, and a premade graham cracker crust, this was a yummy dessert. I gave it four stars because it seemed like some small tweak would take it to another level. (Maybe I have to put the rest of the sugar in, she said guiltily…)
very tasty, use the Corn starch instead of flour, everyone that tries it says its great and wants more
lot easier to make than I first thought. putting a meringue on top instead of cream. looking forward to having this later. The lemon mix does taste really good
Like many others I added lemon juice, reduced the milk, etc. I used corn starch instead of flour. Came out way too soft. Loved the flavor though. Next time, and there will be a next time, I will use another tablespoon or two of cornstarch.
This pie turned out perfect for me. Only change, added a bit more lemon juice and zest just because I love lemon!
I am giving this 5 stars because after I made it, it quickly became my new favorite pie. I made it exactly as the recipe states so no changes needed.
Fantastic! We gobbled it down
This was super easy to make! Just made my first pie ever, and this recipe made it soo worth trying!
My guests really enjoyed this. They said it had just the right touch of sour and sweet (I upped the lemon peel to two lemons and the juice to 1/2 a cup and they said it was definitely not too lemony). If I make this again I will use the corn starch mentioned by the submitter because I could taste the flour in the final product (may not be a problem for most because my guests didn’t notice…must be the curse of my overactive taste buds!). Make sure you cook the custard long enough (custards take patience!) It filled the pie shell perfectly and set up well. The pie was just sour enough that the whipped cream topping was a great contrast. For those lemon lovers out there: professional chefs have taught me to always use fresh lemon juice because the flavor mellows quickly after the fruit is squeezed.