Sour Cream and Lemon Pie
This Sour Cream and Lemon Pie is made with an easy-press pie crust and a lemon custard filling–a delicious creamy pie for company! We love it served with fresh whipped cream and lemon zest! I like to start off with my easy-press pie crust (no rolling out! just press it into the pan). It’s our favorite pie at our family gatherings.
This Sour Cream and Lemon Pie brings back the best memories of springtime and Easter for me! Lemon just says “springtime” and I love to use Meyer lemons for this lemon pie. I first got this recipe years ago from my Aunt Lois. This was her specialty pie back in the 80’s.
Sour Cream-Lemon Pie
Enjoying pie on Easter Sunday reminds me of growing up. We always had pie with fresh whipped cream. Mom and her sisters (she had 5 sisters) made either banana cream pie, lemon pie, or strawberry pie for Easter Sunday! If you really love lemon, you can try our Lemon Cobbler. Today’s pie reminds me so much of our family dinners!
Why I love this recipe
- Super easy to make.
- I love our “easy press pie crust” because you don’t have to roll it out. You press with your fingers right into the pie pan.
- Delicious with whipped cream or vanilla ice cream.
Ingredients for lemon pie filling
- Sugar
- Cornstarch
- Milk
- Sour cream
- Whipping cream
- Lemon juice
- Eggs
- Butter
Easy-press pie crust
- Oil
- Milk
- Flour
- Sugar
- Salt
How do you make Sour Cream and Lemon Pie
- Preheat oven to 375 degrees.
- Make the EASY PIE CRUST: Whip oil and milk together with a fork. Add in the flour, sugar, and salt and mix with a fork until well blended.
- Press into the pan using your fingers. You can flute the edge if you prefer.
- Bake 12-15 minutes. Cool.
- FOR THE FILLING: In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- Whisk together in a small bowl, a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon peel. Cool without stirring
- Stir in sour cream.
- Pour filling into crust.
- Refrigerate before serving.
Serving
Top with whipped cream (or serve separatley) and fresh lemon zest. Store in the refrigerator!
You can make this pie anytime of year, but it’s the best in the springtime (Meyer Lemons) served with Chicken Kebabs, this salad, old-fashioned buttermilk biscuits, pineapple, and this pie!
Or, serve this with a traditional ham dinner!
More pie recipes you may want to try:
Get the Recipe:
Sour Cream and Lemon Pie
Ingredients
- 1 cup sugar
- 3 Tbsp. cornstarch, plus 1-1/2 teaspoons
- 1 cup milk
- ½ cup lemon juice
- 3 egg yolks, lightly beaten
- ¼ cup butter, cubed
- 1 Tbsp. grated lemon peel
- 1 cup sour cream
- 1 cup heavy whipping cream, whipped
- lemon zest
Instructions
- Preheat oven to 375 degrees.
Easy press pie crust:
- In a medium bowl, whip the oil and milk together with a fork. Add in the flour, sugar, and salt and mix with the fork until well blended.
- Scrape the pie crust mixture into a pie pan. Bake 12-15 minutes. Allow to cool.
Pie filling:
- In a large heavy saucepan, add the sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon peel. Cool without stirring.
- Next, add in the sour cream and stir until combined. Pour the filling into the baked pie crust.
- Top with whipped cream (or serve separatley) and fresh lemon zest. Store in the refrigerator before serving.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
What a fun and easy pie to make and serve! We loved it and will be making it often! Will make several copies to keep in several spots (I have binders: Favorites, Desserts, Pies, etc) . Thank you for posting!
Thanks Patsy! I used to be organized with binders … LOL.
HE IS RISEN…HE IS RISEN, INDEED!!!
EASTER BLESSINGS TO YOU AND. YOUR FAMILY. THANK YOU FOR INCLUDING THE BEAUTIFUL HYMN, HIS EYE IS ON THE SPARROW. ONE OF MY FAVORITES, TOO.
MAKING PIE SHORTLY.
BLESSINGS ABOUND!
Loved your article!!! Will miss spending Easter with my Church family, and we LOVE His eye is on the sparrow. Blessings to you!
This looks delicious and reminds me of one my grandmother used to make. Looking forward to trying it.
Sandy this looks so good! I love the sour cream addition. I’ve never seen a lemon pie recipe likes this, will have to try it it out!
Great post Sandy!!! Happy Easter!!! He is Risen!!!!
Those easy press pie crusts are my favorite. It tastes awesome and it looks great and, yet, you don’t have to do all that rolling. Love the sour cream in here (I won’t go into how I will sometimes consume little spoonfuls of sour cream with a sprinkle of salt on top… oh, wait, I just did). So, yeah, I’m on board with this baby.
And happy Easter to you and your family!
What Turner said! I usually use Greek yogurt in anything I would sour cream. I remember making lemon pies growing up using fresh lemons. Ahh… the smell of warm weather!
Do you think a little ginger in the crust would go well? ;-)
Sure, try ginger! Or even fresh rosemary, Maxine! :)
This looks so lovely! Do you think I could make it successfully using Greek yogurt in place of sour cream? Several of my family members won’t touch sour cream. Thanks!
For sure Greek yogurt will work. ENJOY, Turner!
Wishing I had a slice right now!