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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.
I made this twice in one week and it was enjoyed both times. I’m keeping this recipe!
Delicious lemon pie. I do not care for regular lemon pie, but this one is amazing! We can’t get enough of it. This is the 2nd time in 3 days I’ve “had” to make it. The only thing I added was a little lemon extract for an extra kick of tartness.
Never heard of Lemon Sour Cream pie prior to this recipe. Super easy to make and BEYOND DELICIOUS!!! New pie added into my rotation.
YUM! This is a great recipe as-is tho I made a couple minor changes based on my personal preference — I made a Nilla wafer crust instead of plain – it was perfect! I added a little extra lemon zest, and because I love lots of lemon flavor perhaps I’ll use a bit less sour cream next time as well (it tasted great before any sour cream was added!) A wonderful change from regular lemon meringue :-))
Can you use graham cracker crust?
Sure, that would be delicious!
Made it for thanksgiving and it was so yummy and creamy! We will make it again for sure!
This pie is heavenly! Lemon is my favorite flavor and I crave it year round. This pie was the perfect blend of lemon flavor with creaminess that held it’s shape and have wonderful texture. This is one pie I will be making over and over again!
Amazing pie and your crust recipe is the best ever!
This recipe is requested at every BBQ I attend and my mom requests it every birthday! We all love it…thank you!
Wonderful! Thank you for sharing!!
I have made this pie several times and love it! It has now become a holiday favorite. I have also used key lime instead of lemon. It was great as well, although a very different flavor yet that was to be expected.
Can you freeze this?
Hi Ariane, I haven’t tried it, so I can’t say for sure. But, I’m not sure that I personally would, just because I think freezing it would really change the texture and dull the taste.