Sour cream lemon pie is one of the best pies ever! The lemon layer on the bottom and the sour cream layer on top make for a perfect combination.
If you ever had sour cream lemon pie you know how good it is!! I’ve never been a meringue fan myself, but every other lemon dessert I will eat! This recipe is similar to Marie Callender’s Pie. I used the lemon filling recipe from allrecipes, it is really easy to make if you prep everything before starting it on the stove-top.
The sour cream layer took some work for me to figure out. I wasted more sour cream than I want to admit trying to get the sour cream layer the right consistency. I finally gave up and messaged a friend who I know has made it before, thank you to him!
If you don’t have a Marie Callender’s near you anymore, you now can make this pie. I hope to someday make the other pies, sour cream raisin, apple and blueberry.
4 more pie recipes to try next
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Sour Cream Lemon Pie
Ingredients:
Crust:
- 1 9 inch frozen pie crust (I use Marie Callender’s)
- 1 egg
- 1 tsp. water
Lemon Layer:
- 2 large lemons
- 1 1/2 cups water
- 1 cup sugar
- 1/4 tsp. salt
- 2 Tbsp. all-purpose flour
- 3 Tbsp. corn starch
- 2 Tbsp. salted butter (wait to add)
- 4 large egg yolks (wait to add)
Sour cream layer
- 1 cup sour cream
- 1/4 cup sugar
Whipped Cream:
- 2 cups heavy whipping cream
- 4 Tbsp. sugar
Instructions:
Crust:
- Thaw your pie crust for 10 minutes on the counter. Whisk together the egg and tsp. of water. Using a pastry brush spread the egg wash over the pie crust. Prick the pie crust with a fork generously, even on the edges. Bake according to package directions. Mine took 12 minutes.
Lemon Layer:
- Zest the lemons. Cut the lemons in half and juice them, discard seeds.
- Whisk the egg yolks in a small bowl, set aside. Have your butter out and ready as well.
- In a medium sized sauce pan add the water, sugar, salt, lemon zest, lemon juice, flour and cornstarch, whisk together. Set the heat to medium high heat. Bring this mixture to a boil, whisking constantly.
- Add the butter to the lemon mixture, stir and let melt in. Add a scoop of this hot mixture to the egg yolks bowl, stir them together. Add this egg yolk mixture to the rest of the lemon filling. Stir. Let boil for 1 more minute, whisking constantly.
- Pour the lemon filling in to the prepared and baked pie crust. Refrigerate for an hour or longer.
Sour Cream Layer:
- Preheat oven to 350 degrees.
- In a small bowl mix together the sour cream and sugar. Spread this mixture over the lemon layer.
- Bake for 7 minutes.
- Remove from oven and refrigerate for at least 3 hours before making and topping with whipped cream in next step.
Whipped Cream
- In a large bowl add the heavy cream and sugar. Using a hand mixer or stand mixer with whisk attachment, blend until stiff peaks form.
- I used a 16 inch piping bag and a wilton 1M piping tip to decorate the pie with the whipped cream. Keep refrigerated until ready to serve.
How to Video:
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Joan says
This will be my go to lemon pie recipe FOREVER! I am not a fan of meringue either, it always falls flat and tough.
I make sour cream raisin pies a lot and people call and say “I’ll buy the ingredients if you’ll make me one too”. I generally top them with dollops of puffy whipped cream but I’ going to do the next one with your recipe of the lemon pie topping!!
Sarah Olson says
Oh, this is so great to hear. I love sour cream raisin too!
Alisa says
Have you tried this pie with a saltine cracker crust? I’m gonna make for my sister’s birthday. She loves any and everything lemon I think I will sub out this crust for the cra
cker crust. I’ll let you know how it comes out.
Sarah Olson says
I would love to know how it is with the saltine cracker crust!