Sour Cream Lemon Pie is a refreshing, creamy dessert that balances bright citrus with smooth tangy richness. It’s easy to prepare, makes a lovely holiday centerpiece, and stays delightfully cool—perfect for people who prefer chilled pies to warm fruit fillings. Fresh lemon juice and zest combine with sour cream to create a tart but silky filling set in a flaky, buttery crust. Follow along to make this crowd-pleasing lemon pie at home.

Sour Cream Lemon Pie

#MAKEFRIENDSWITHPIE

I challenged myself to #MakeFriendsWithPie, admitting I’m not usually a pie person. Warm fruit pies aren’t my thing, but lemon desserts often win me over. After many follower recommendations, Sour Cream Lemon Pie rose to the top of my list—and I’m glad it did.

The combination of tangy lemon and creamy sour cream made this pie an instant favorite in my experiment. Served chilled with a cloud of whipped cream, it offered the cool texture I prefer and a bright lemon flavor that’s not overpowering. If you like lemon desserts, this pie is worth adding to your rotation.

Don’t Knock It Till You Try It

This pie is served cold, which may appeal to those who don’t enjoy warm fruit fillings. The custard-like lemon filling is thickened with cornstarch and enriched with butter and sour cream for a velvety finish. A simple whipped cream topping rounds out the texture and mellows the citrus for a balanced bite.

Do I Love Pie Now?

I wouldn’t rank pie above my favorite brownies or cookies, but this sour cream lemon version definitely changed my perspective. It’s bright, creamy, and refreshing—ideal for summer or whenever you want a lighter dessert. I’m trying a few more recipes as part of the challenge, so expect more pie content soon.

If you enjoy citrus-forward desserts, this one is genuinely delicious and easy to make.

Other Pie Recipes

Easy Pecan Pie

Lemonade Ice Cream Pie

Nutella Hand Pies

Save This Recipe

Yield: 8 servings

Sour Cream Lemon Pie

Sour Cream Lemon Pie is a creamy, zesty dessert that’s fresh, tangy, and simple to make. The filling is silky and bright, making it an excellent choice for gatherings or a light finish to any meal.

Ingredients

• 1 9-inch homemade pie crust, baked and cooled
• 1 cup granulated sugar
• 3 Tablespoon + 1 1/2 teaspoons cornstarch
• 1 cup milk
• 1/2 cup fresh lemon juice (about 3 lemons)
• 3 large egg yolks, beaten
• 1/4 cup butter, softened
• Zest of one lemon
• 1 cup sour cream
• For whipped cream topping:
• 1 cup heavy whipping cream
• 2 Tablespoons granulated sugar

Instructions

1. Bake the pie crust according to directions and allow it to cool completely.
2. Crack the eggs into a small bowl, beat lightly with a fork, and set aside.
3. In a large saucepan, whisk together the sugar and cornstarch. Stir in the milk and fresh lemon juice until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
4. Lower the heat and cook for 2 more minutes. Temper the egg yolks by adding a spoonful of the hot mixture to the yolks, stirring well; repeat with two or three more spoonfuls.
5. Pour the tempered egg mixture back into the saucepan, stir, bring to a gentle boil, and cook for 2 minutes more. Remove from heat.
6. Stir in the softened butter and lemon zest until the butter melts. Let the mixture cool slightly, then stir in the sour cream. Pour the filling into the prepared pie shell.

For the topping:

1. In a mixing bowl, beat the heavy whipping cream with an electric mixer. Gradually add the sugar and continue beating until stiff peaks form.
2. Spread the whipped cream over the chilled pie filling.
3. Refrigerate the pie for at least 2–3 hours before serving to allow the filling to set.