So Simple: Lemon Sour Cream Pie

Lemon Sour Cream Pie - Inside NanaBread's Head

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.

Lemon Sour Cream Pie - My Slice - Inside NanaBread's Head



Filed under Food & Recipes

35 responses to “So Simple: Lemon Sour Cream Pie

  1. terraburrah

    That looks absolutely delectable!

  2. 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.

  3. 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!

  4. Ohmygosh – yes! This looks perfectly wonderful!

  5. So simple and lemon in one recipe? Yes, Please! Pinning this!

  6. Griselda Quiles

    I just tried your recipe with complete success. It is delicious and very easy to make. Thank you for sharing. Perfect for Spring.

  7. Do you think I could do this with a graham cracker crust?

  8. Brandi

    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 :)

  9. Pingback: 30 Luscious Lemon Recipes - Double the Batch

  10. This tart looks somptuous! Since I discovered “lactose free sour cream”, I fall in love with everything containing it!

  11. Mary Nasvik

    I’ve had this in a couple small restaurants and LOVE IT!!

  12. Charlene

    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.

  13. barb

    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

  14. Carol Reffner

    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!

  15. Looks delicious! Can I substitute Greek yogurt for the sour cream? Mary

  16. Sugar-N-Spice

    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.

  17. Susan

    Delicious, but is it ever rich. Used a Graham cracker crust.

  18. Terry

    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!

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