Looking at my last three posts, I’d say there’s a high probability I’m on a fruit bender. Peach waffles. Papaya Cheesecake Bars. And now this. I think I’m trying to channel Spring. I first tasted this pie in the mid-80’s when our neighbor in Owasso, Oklahoma made it for us. It’s super simple, yet loaded with lemon flavor. A little sweet, a little tart, and a little tangy… just like me.
Lemon Sour Cream Pie:
one 8″ pre-baked pie shell (I use this recipe.)
4 small lemons, zested & juiced (1 Tbsp. zest + 1/2 cup juice)
3 1/2 tablespoons cornstarch
1 cup granulated sugar
3 egg yolks
1 cup milk
1/2 stick unsalted butter, cubed
1 cup sour cream
whipped cream, to garnish
Pre-bake your pie crust (homemade or store-bought) and let it cool completely.
In a heavy-bottom saucepan, whisk together the lemon juice, lemon zest, cornstarch, sugar, egg yolks and milk. Cook over medium-low heat until thick, whisking frequently. Remove from the heat and whisk in the butter. Allow the custard to cool completely. Once cooled, whisk in the sour cream.
Pour into your pre-baked pie crust and refrigerate at least two hours. To serve, slice and top with whipped cream. Serves 8. Keep refrigerated.
If you like simple, you’ll love this pie. If you insist on getting fancy, spread a thin layer of your favorite raspberry jam on top before you slather on that whipped cream. Oh, baby! Cover me. I’m going in.
Inside NanaBread's Head 
That looks absolutely delectable!
Thanks so much!
Cover you? Are you out of your mind? You know that I love ya like a sister, but I’m gonna have to hip check you out of the way to dive into the pie myself. No offense.
Hip check? Better bring your hockey pads & a stick!
You get the sheet of ice ready, and you’ve got a deal.
I think that I will make this for Easter this year. I am in a lemon mood.
Lisa Bear! Hello!
I hope you love it. You can make it a day in advance to free up time on Easter Sunday. Just hold off on the whipped cream until just before serving. It gets weepy, and no one wants that on a holiday. Happy Easter!
Ohmygosh – yes! This looks perfectly wonderful!
Just ate the last slice with a little blueberry jam on top. So good! I’m going to miss that pie…
ohmyMY! I love blueberrry and lemon as a combo =0)
So simple and lemon in one recipe? Yes, Please! Pinning this!
Hooray! Hope you like it, Amy! -j
I just tried your recipe with complete success. It is delicious and very easy to make. Thank you for sharing. Perfect for Spring.
Fantastic! Thanks for letting me know, Griselda. I’m so happy you enjoyed it. It’s one of my favorites. -jeanne
Do you think I could do this with a graham cracker crust?
Absolutely! It’s just as good that way. Go for it, Thoughtsy! And kiss your sweet baby for me. -j
I found your site by pinterest. My pie is in the fridge right now and I can’t wait to dig in. I already licked the mixing bowl clean and it was delicious. I was planning on taking it to work tomorrow but I am tempted to keep it all for myself instead :)
Hi, Brandi!
I’m so excited you made the pie! I love this recipe to pieces, so I vote for keep it & eat the whole thing. (:
-jeanne
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This tart looks somptuous! Since I discovered “lactose free sour cream”, I fall in love with everything containing it!
Fabulous! I can’t wait to hear what you think once you try it. Enjoy!
I’ve had this in a couple small restaurants and LOVE IT!!
It’s one of my favorites too, Mary!
Funny I ran across this tonight. I drive from southern Nevada to
Enterprise, UT 1 to 2 times a month. There is a little pie shop in Vejo, UT that makes a great Lemon Sour Cream Pie that is to die for. They have been in business for over 30 years. I stop every time I go. Thanks for sharing this now I can make it myself, But next is their Key Lime Pie Special order of course.
I have a feeling I would love this pie shop, Charlene. It sounds like my kind of place!
I made this for Easter dinner dessert and it was marvelous! Wonderful tart lemon flavour. My only problem was that it didn’t firm/thicken up all the way so slices spread out a little after slicing. Still tasted great though and we just used spoons along with our forks. Perhaps more corn starch next time? I seemed to cook the lemon mix for quite a long time before it started to thicken. Any ideas?
Hello, Barb!
I apologize for taking so long to respond to your comment. We just moved to a new home, and I’m afraid my blog has been ignored in the process. I’m so happy you liked the flavor of the pie. I’m not sure why it wouldn’t set up for you, but I agree that adding additional cornstarch might help if you make it again. I did not have any problems with mine, but it could be our temperature/humidity or fresher cornstarch? Anyway, I’m so glad you enjoyed it and want to thank you for taking the time to leave a comment. -jeanne
This is almost the exact recipe my grandmother gave me YEARS ago. I’ve never seen it in print before, so I’m blown away! It is SO GOOD!
Hooray! Our mom made this one often so it’s a family favorite for us, too! Thanks for dropping in & commenting, Carol.
-jeanne
Looks delicious! Can I substitute Greek yogurt for the sour cream? Mary
Hi, Mary!
Yes, you can substitute Greek yogurt. Just make sure the lemon custard is completely cooled before stirring it in. Enjoy!
-jeanne
This recipe sounds Yummy, so I’m gonna make it right now. I have 5 small lemons that are gonna go bad if I don’t use them for something. SO might as well make a Pie! And I just happen to LOVE lemon (hence all the lemons in my house). I’m looking forward to eating this whole…..errrrr I mean trying a piece of pie.
Delicious, but is it ever rich. Used a Graham cracker crust.
Thank you so much for this recipe. we have a very productive lemon tree so I make this every year for Christmas. We still are getting lemons this year so may make it for Easter- a special treat while under quarantine!
That’s awesome, Terry. Thank you for taking the time to let me know. Happy Easter to you and your family! -Jeanne
What temperature do i want filling to reach so it sets? I have to make sure completely cooked because of health issues also.
Hi, Pam!
I don’t have an answer for your temperature question. I’ve never taken a reading when cooking this filling. I cook it, stirring often, until it gets thick. I will say this – besides getting thick, you should also see bubbles come to the surface making a “gloop” noise when they burst. I hope that’s helpful. If it starts bubbling and getting thick, it will be very hot by that point. If I make it again soon, I promise I’ll get in touch with a temperature reading. -Jeanne