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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!
For me, Lemon Sour Cream Pie reigns supreme over all lemon desserts
I fell in love with this Lemon Cream Pie 15 years ago, when my sister-in-law from Pretty Providence made it, trying to copy a version we love from Croshaw's pie shop. This pie is an absolute dream, with the perfect balance of sweet and tart and wonderful creaminess in every bite. We do not celebrate Thanksgiving without this one.
If you want the crowd to go wild, you have to make this lemon sour cream pie in our homemade pie crust.
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:
- Millionaire Pie
- 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
Lemon Sour Cream Pie
Equipment
- Stand Mixer optional
Ingredients
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe February 2017. Updated March 2018 and August 2024.
HI There! SO excited to taste this delicious treat! However I am in the process of making it and as the filling is cooling (eggs already added) is still seems a bit runny… will that just continue to set as it cools, has the sour cream added and then chills for the 3 hours or is there something I should do now ? The flavor is delicious so I’m pretty sure we will eat it if it’s anyways! lol But I’d love your feedback/help !
Hi Nichole, the filling should set up nicely and hold together after being refrigerated for a few hours! I’d love to hear how it turns out!
I took this pie to a neighborhood BBQ last evening. I cut it into 12 smaller pieces so that more people could enjoy it. OMG people were hoarding and hiding pieces and eating it first before their BBQ dinner, it was pretty funny but definitely a HUGE hit. This was probably the fourth time I’ve made this pie since you posted and it has been a winner every time! I just had to tell you thanks for another great recipe.
I really appreciate the recipe, but it was not a good pie. I went strictly by the recipe and directions. It has such a strong sour cream taste. Maybe I did something wrong….
So sad I wasn’t a fan. I thought it smelled and tasted like baby spit up 🙁 my husband asked if I was holding the baby when I made it. Darn.
Can this pie be made with ready made lemon curd
Although I haven’t tried it to say for sure, I think it should work well (mixing in the sour cream still, of course 🙂 )
Oh my goodness! This pie is amazing and oh so simplistic!
Def on my list of faves.
I love that it is not terribly sweet.
Thank you for sharing!
Thanks Cyndi! I’m happy you liked it! Thanks for commenting!
A very lovely pie. I made this for Memorial Day, a delicious way to kick off summer. Thanks for a great recipe.
I’m so glad you liked it! Thanks for coming back to comment 🙂
This looks delicious! Do you think subbing plain Greek yogurt for the sour cream would work well in this recipe?
I’m sorry I just saw your comment! I haven’t tried it, but I imagine substituting Greek yogurt would work just fine!
This is delicious & easy to make. I used the egg white to make meringue only because I didn’t want to waste them. Really good. Thanks
May I use low fat sour cream or do I have to use full fat? Thanks
Low fat should turn out fine!
I just have to tell you what happened when I made the Lemon Sour Cream pie today with your Perfect Pie Crust recipe. My hubby is “funny” about sour cream–if he knows something has sour cream in it, he won’t eat it. But he loves lemon pie so he agreed to try it. (I wasn’t gonna tell him about the sour cream, but he saw the picture with the recipe name, so the cat was out of the bag!)
Well…he tried it and can’t stop raving about it!! He said, “How much can I eat without getting sick or gaining weight?” Ha!
It is truly the best lemon pie we have ever had. And your pie crust recipe is indeed “Perfect”!
Hahaha your comment made made me smile! Thanks so much–I’m glad your husband approved!! 🙂 Thanks for commenting!