Lemon Sour Cream Pie Recipe
This lemon sour cream pie recipe uses lemon juice and zest for a bright filling, thickened with cornstarch and softened with sour cream. You’ll cook the custard on the stove, fold in lightly whipped cream, then chill until it slices cleanly.
Ingredients
For the filling
Step-by-Step Method
Mix the dry ingredients
In a medium saucepan, whisk the cornstarch and sugar together so the starch is evenly distributed.
Whisk in milk and cook
Slowly whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and is close to a gentle boil.
Add butter and lemon
Once thick, whisk in the butter until melted. Stir in the lemon juice and lemon zest, then cook for 1–2 minutes on low, keeping it smooth.
Whisk in sour cream off heat
Remove the pan from the heat. Add the sour cream in a couple of additions, whisking until the filling turns silky and uniform.
Lightly whip the cream
In a separate bowl, whip the cold heavy cream until slightly thickened. Keep it soft—no need for stiff peaks.
Fold, fill, and chill
Gently fold the whipped cream into the lemon mixture. Spoon into a pie shell/pie dish, level the top, and refrigerate at least 4 hours until set.
Slice and serve
Let it sit at room temperature for about 10 minutes before slicing. For a simple finish, add a little extra lemon zest on top.