Lemon Cream Pie

Our Lemon Cream Pie recipe has been everyones #1 favorite pie for over a decade. It's made with fresh lemon and sour cream custard and a homemade pie crust.

If you love lemon treats as much as I do, don't miss our Lemon Bars, Lemon Cake, Homemade Lemonade, Lemon Poppy Seed Bread, and Lemon Mousse!

How to make Lemon Cream Pie:

Lemon Filling: Beat eggs slightly with a fork in a small bowl and set aside. Add sugar and cornstarch to a large saucepan and whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly until thick and bubbling. Reduce heat to medium-low.

Temper Eggs: Add a spoonful of the hot pudding mixture into the beaten egg yolks and stir well. Repeat, adding a few more spoonfuls of hot pudding into the egg mixture to temper the eggs (gradually bring them to a warmer temperature, without scrambling the). Pour egg mixture into the saucepan and stir well. Bring mixture to a gentle boil then cook for two more minutes and remove from heat.

Finish Filling: Stir in softened butter and lemon zest until butter melts completely. Allow mixture to cool for a few minutes, then stir in sour cream. Pour filling to a baked pie shell. Place a piece of plastic wrap or parchment paper gently over the filling and refrigerate for at least 3 hours.

Whipped Cream Topping: Beat heavy whipping cream with an electric mixer, adding powdered sugar a little at a time. Continue beating until stiff peaks form. Spread whipped cream over pie.

More Pie Recipes:

• Banana Cream Pie
• Chocolate Cream Pie
• Peanut Butter Pie
• Lemon Meringue Pie
• Key Lime Pie
• German Chocolate Pie
• Grasshopper Pie
• No-Bake Cheesecake
• Rhubarb Pie

Recipe

4.89 from 141 votes

Lemon Sour Cream Pie

If I had to choose a favorite pie, our Lemon Cream Pie recipe would always be a top pick, with the best creamy lemon filling and homemade pie crust, topped with sweetened whipped cream.

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Author Lauren Allen

Course Dessert

Cuisine American

Servings 12

Calories 261

Cost $5

Prep 30 minutes mins

Cook 10 minutes mins

Total 30 minutes mins

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Equipment

• Pie Pan
• Hand mixer
• Stand Mixer optional

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 9-inch pre-baked pie crust*
• ▢ 1 cup granulated sugar
• ▢ 3 Tablespoon + 1 ½ teaspoons cornstarch
• ▢ 1 cup milk
• ▢ 1/2 cup fresh lemon juice (about 2-3 lemons)
• ▢ 3 large egg yolks , lightly beaten
• ▢ 1/4 cup butter , softened
• ▢ Zest of one lemon , about ½ tablespoon
• ▢ 1 cup sour cream

Whipped Cream Topping:

• ▢ 1 cup heavy whipping cream
• ▢ 2-3 Tablespoons powdered sugar

Instructions

 

• Lemon Filling: Crack eggs in a small bowl, beat slightly with a fork and set aside. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
• Temper Eggs: Reduce heat to medium-low. Add a spoonful of the hot filling into the bowl with beaten egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks, to temper the eggs (warm them up so they don't scramble when added to the pot).  Add egg mixture into the saucepan and stir well. Bring mixture to a gentle boil then cook for two more minutes. Remove from heat.
• Finish Filling: Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool for a few minutes, then stir in sour cream. Add filling to baked pie shell. place a piece of plastic wrap or parchment paper over the pie and refrigerate for at least 3 hours before serving.
• Whipped Cream Topping: In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, gradually add sugar. Continue beating until stiff peaks form. Spread whipped cream over cooled pie filling.

Notes

Pie Crust: My homemade pie crust recipe makes 2 crusts, so you can use one for this recipe, and freeze the other for a different pie recipe. 

Recipe adapted from Pretty Providence , from Taste of Home.

Nutrition

Calories: 261kcalCarbohydrates: 33gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 66mgSodium: 127mgPotassium: 114mgFiber: 0.5gSugar: 21gVitamin A: 285IUVitamin C: 4mgCalcium: 76mgIron: 1mg

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I originally shared this recipe February 2017. Updated March 2018 and August 2024.

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