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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.
Would Meyer lemon juice work in this pie?
Great lemon pie! I used Myer Lemons and instant tapioca (instead of cornstarch). Everyone loves it!
So good. Made one for wife and kids… making a 2nd one tonight. Must try if you like lemon cream pie. The sour cream takes it up a notch. 5 out of 5
this recipe is AMAZING. i followed it as written (with the exception of using bottled lemon juice—that’s all i had) and it was delicious. couldn’t recommend enough!
I think this recipe is a Spring/Summer regular now for me. I thought I had plenty of sour cream but it ended up being unusable so i used yogurt instead. It turned out tangier, but just as delicious!
Absolutely love this recipe! I have made it too many times to count. Just wanted to mention that I have always added the egg yolks at the beginning with the rest of the mixture and brought it to a boil all together. I have never had an issue with the eggs hardening. Thought I’d share because it makes it that much easier!
100% will try this next time. Thank you!
I didn’t have milk on hand so I replaced it with buttermilk. Still came out amazingly delicious. I’ll probably just keep using buttermilk for when I make it again.
What a delightful recipe. Thank you 🙏
Tried this today . Easy and quite refreshingly tasty . I will make it again .
I have made this twice now and it has been a hit!! So delicious and seriously noticeably better than a standard lemon pie!!
Thanks for the share
Simply amazing pie. Best lemon pie I’ve ever made or had !