This Sour Cream-Lemon Pie with easy-press pie crust, is a fresh, creamy pie for company! It’s delicious served with fresh whipped cream and lemon zest!

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This lemon pie brings back the best memories of springtime and Easter for me! But you can make it all year long! The easy press crust is  fun project for kids to get involved, too. [Ps. Did you know yesterday was National Siblings Day?]

Sour Cream-Lemon Pie

Enjoying pie on Easter Sunday reminds me of growing up (above Easter 1969). We always had pie with fresh whipped cream. And since April 10th is National Sib Day, I thought I’d share a fun picture back in Medford, Oregon.

Mom and her sisters (she had 5 sisters) made either banana cream pie, lemon pie, or strawberry pie for Easter Sunday! Today’s pie reminds me so much of our Easter dinners!

Best Banana Cream Pie Recipe

Strawberry Cream Shortbread Dessert

My mom Millie’s Old-Fashioned Homemade Vanilla Ice Cream

Ingredients for lemon pie filling

    • Sugar and cornstarch
    • Milk and sour cream and whipping cream
    • Lemon juice
    • Eggs and butter

Sour Cream-Lemon Pie

Ingredients for easy-press pie crust

    • Oil and milk
    • Flour and sugar and salt

Sour Cream-Lemon Pie

Sour Cream-Lemon Pie

Looking for a dessert to serve for Easter or any spring or summer party?

One of my dear friends, who is wise and loving, and we’ve been close friends for years, shared this pie recipe with me.

Everytime we are together, I request this pie for our family!

Sour Cream-Lemon Pie

Sour Cream-Lemon Pie

Easy-press pie crust

I like to start off with my easy-press pie crust (no rolling out! just press it into the pan).

It’s tart and sweet at the same time. I love lemons, especially in the springtime. (Our home back in southern Oregon.)

Sour Cream-Lemon Pie

His eye is on the sparrow

Friends, for Easter, I love the song, His Eye is on the Sparrow. It’s an old hymn that I grew up with, and still love dearly to this day.

We may think of doves that symbolize contentment and peace, but sparrows teach us about trust. Every day I am learning to trust God more with my life, are you?

Lauryn Hill is my favorite singer of these powerful words of hope and trust.

For Easter, new life, new paths, new directions for our lives may be evident, and I do believe that with God watching the little things in life, like the tiny sparrows, we are well taken care of.

Relying on grace that is renewed every morning… today I find great comfort in He who watches over me, and the freedom that Easter brings to our lives.

Also, the blessing of my family, and many amazing friends in my life.

Happy Easter, Friends!

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Get the Recipe:

Sour Cream-Lemon Pie

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8
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  • 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 8 ounces sour cream
  • 1 cup heavy whipping cream, whipped
  • lemon zest

Easy Press Pie Crust:

  • cup oil
  • 2 Tbsp. milk
  • 1 cup flour
  • ¼ cup sugar
  • ¾ tsp. salt


  • Preheat oven to 375. For 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. 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.
  • 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
  • Stir in sour cream. Add filling to crust. Top with whipped cream (or serve separatley) and fresh lemon zest. Store in the refrigerator.


Reposted from MARCH 2016
Cuisine: American
Course: Dessert
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