Sour Cream Lemon Pie

Sour Cream Lemon Pie

98 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    11 h
Michelle Davis
Recipe by  Michelle Davis

“This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. In a saucepan, combine 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 gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
  3. Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

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Reviews (98)

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Looks like I'm one of the rare few who opted to make this pie exactly as the recipe is written. So often, as I saw here, it seems one person suggests a rather drastic change and then all others follow suit--and then this changed recipe becomes the recipe being reviewed. I kept all measurements and ingredients as written, only scaling the recipe down to 2 servings as I only wanted to make a nice, little dessert for my husband and me. I found all ingredients and amounts to be dead on, and the custard came together quickly and beautifully. For those having trouble it may just be because they are inexperienced with making custards and could maybe research it a bit to find basic intructions. For those who ARE experienced, this is a beautiful, rich, smooth and creamy lemon custard that couldn't be more simple to make. And now having made it, let me be the voice of dissent who suggests that this recipe is perfect just as written--no changes necessary. I just served the parfaits topped with fresh whipped cream and a few fresh raspberries. Deliciously good stuff!



Overall the consistency and texture is wonderful. Due to personal preferences, I found the pie to be lacking in the sour cream and lemon flavor I was looking for. I gave this a four because most people may enjoy this pie, and I enjoyed the texture and consistency, just not the flavor. The second time I made this I increased the lemon zest to 1T, lemon juice to 2/3c, and sour cream to 1 cup and reduced the milk to 1 1/2 cups. Voila! A truly flavorful lemon sour cream pie for those who enjoy lemon and sour cream. Recipes are just road maps for our own creativity. Thanks for providing us with a great road map, Michelle.



Found I had to add about 1 and 1/2 TBLS corn starch to thicken this a bit more - I think because I'm at high altitude (5000 feet). Used graham cracker crust - excellent pie - then made the filling again, and served it parfait style, altering with layers of whipped cream, spooning raspberry coulis over the lemon pie filling. Top with whipped cream, 1 perfect raspberry and some mint leaves. This recipe is simply wonderful - everyone loves it!

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Amount Per Serving (8 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 16.9 g
  • 26%
  • Carbs
  • 43.2 g
  • 14%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 324 mg
  • 13%

Based on a 2,000 calorie diet



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Sour Cream Apple Pie Deluxe


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Crushed Pineapple Sour Cream Pie