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
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