Sour Cream Lemon Pie Recipe (Lemon Sour Cream Pie)
This sour cream lemon pie recipe uses fresh lemon juice and zest for a bright, creamy filling. Cornstarch thickens the custard on the stove, butter smooths it out, and sour cream plus whipped cream soften the texture. Below you’ll find the ingredients and how to make it step by step.
Ingredients
For the lemon filling
Step-by-Step Method
Mix the dry ingredients
In a saucepan, whisk together the sugar and cornstarch so the starch is evenly distributed.
Add milk and thicken
Slowly whisk in the milk. Set over medium heat and stir constantly until the mixture thickens to a pudding-like consistency.
Flavor with lemon
Whisk in the lemon juice and lemon zest. Cook for 1–2 minutes, stirring, to mellow the starch taste.
Smooth with butter
Take the pan off the heat and stir in the butter until fully melted and glossy.
Fold in sour cream
Let the mixture cool for a few minutes so it’s warm, not hot. Whisk in the sour cream until smooth.
Whip the cream and combine
Whip the cold heavy cream to soft peaks. Fold it into the warm lemon mixture in 2–3 additions to keep the filling light.
Fill and chill
Pour the filling into a prepared pie crust (store-bought or pre-baked). Smooth the top and refrigerate for at least 3–4 hours until set.
Serve
Top with a little extra lemon zest if you like. Slice and serve cold.