This Lemon Sour Cream Pie is creamy, bright, and perfectly tangy. The filling is smooth and custard-like, with real lemon flavor balanced by rich sour cream. It’s a cozy, old-fashioned dessert that feels fancy, but it’s totally doable at home.

Introduction

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If you love lemon desserts that aren’t overly sweet, Lemon Sour Cream Pie is for you. It’s a fan-favorite because the filling bakes up silky and sliceable, and it tastes like something you’d find at a small-town diner (in the best way). My family always asks for this one when we want a “fresh” dessert after dinner.

The standout trick is adding the sour cream at the end of the filling mix, so it stays smooth and creamy. Trust me, don’t over-whisk once the sour cream goes in—your Lemon Sour Cream Pie will set up beautifully.

Why You’ll Love This Lemon Sour Cream Pie

Creamy and tangy: Smooth filling with bright lemon flavor.
Easy pie recipe: Simple steps and pantry-friendly ingredients.
Better than bakery: Fresh lemon zest makes a big difference.
Make-ahead friendly: Slices cleanly after chilling.
Perfect for gatherings: A crowd-pleasing pie for holidays and potlucks.

Ingredients for Lemon Sour Cream Pie

Crust

9-inch pie crust (1): Flaky base for the creamy filling.
Shortcut: Store-bought crust works great.
Tip: Use a deep-dish crust if your pie dish is deep.

Filling

Granulated sugar (1 cup): Sweetness and structure.
All-purpose flour (2 tbsp): Helps the filling set.
Swap: Cornstarch (1 1/2 tbsp).
Salt (1/4 tsp): Balances the lemon.
Eggs (3 large): Creates the custard-like texture.
Sour cream (1 1/2 cups): Makes the filling creamy and slightly tangy.
Tip: Full-fat sour cream gives the best texture.
Fresh lemon juice (1/2 cup): Bright flavor.
Lemon zest (1 tbsp): Big lemon aroma and taste.
Vanilla extract (1 tsp): Rounds out the flavor.
Melted butter (2 tbsp): Adds richness.

Optional Topping

Whipped topping or lightly sweetened whipped cream: Makes it extra cozy.
Extra lemon zest: Pretty finish.

How to Make Lemon Sour Cream Pie

Four-panel collage showing mixing lemon filling, folding in sour cream, baking the pie, and serving chilled slices with topping — Whisk the lemon filling, fold in sour cream, bake in a crust, then chill and slice

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie dish and crimp edges.
2. Whisk sugar, flour, and salt in a bowl. Add eggs and whisk until smooth.
3. Stir in lemon juice and lemon zest until combined.
4. Fold in sour cream, vanilla, and melted butter until smooth. If it looks a little thick, that’s perfect.
5. Pour filling into the crust and bake 40–45 minutes, until the center is mostly set with just a slight jiggle.
6. Cool at room temperature 1 hour, then chill at least 4 hours (overnight is even better) for clean slices.
7. Slice and serve with whipped topping and extra zest.

Tips for Perfect Lemon Sour Cream Pie

Chill before slicing: The pie sets as it cools.
Use real lemon zest: It’s where the bold lemon flavor lives.
Don’t overbake: A slight jiggle means a creamy texture.
Protect the crust: If edges brown early, cover with foil.
Mix gently with sour cream: Keeps the filling smooth and creamy.

Variations & Substitutions

Graham crust: Use a graham crust for a fun twist.
Extra lemon: Add an extra 1 tsp zest for stronger flavor.
Lighter topping: Serve with plain whipped topping and berries.
Mini pies: Bake in small tart pans and reduce bake time.
No flour: Use cornstarch instead for a slightly silkier set.

Make-Ahead & Freezing

Store Lemon Sour Cream Pie covered in the fridge for up to 4 days.
Freezing is possible for up to 1 month, but the texture may soften slightly after thawing. For best results, chill and serve fresh.

Serving Suggestions & Pairings

Serve with fresh berries for a bright plate.
Pair with coffee or hot tea.
Perfect for spring holidays and potlucks.
Add a dollop of whipped topping for a bakery-style finish.

Reader Review: “This lemon sour cream pie was so creamy and tangy. It sliced perfectly after chilling and everyone asked for the recipe!”

If you make Lemon Sour Cream Pie, leave a rating and comment! Do you like your lemon desserts extra tart, or more sweet?

Lemon Sour Cream Pie (Best Ever, Easy, Creamy)

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Author: Donald Anderson
Total Time: 4 hours 25 minutes (includes chilling)
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Lemon sour cream pie is silky, tangy, and creamy with bright lemon flavor—an easy chilled pie that slices beautifully.

Ingredients

Scale

Crust

1 (9-inch) graham cracker crust (store-bought or homemade)

Filling

1 (14-ounce) can sweetened condensed milk
3 large egg yolks
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 cup sour cream
Pinch of kosher salt

Optional topping

Whipped cream

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Instructions

Heat oven to 350°F.
Whisk condensed milk and egg yolks until smooth. Whisk in lemon juice, zest, salt, then sour cream.
Pour into crust. Bake 12 to 15 minutes until edges are set (center slightly jiggly).
Cool to room temp, then chill at least 4 hours. Serve with whipped cream.

Notes

Fresh lemon juice gives the best flavor.
Make-ahead: Best made the day before.
Tools: Whisk, bowl.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American