Sour Cream Lemon Pie is a delicious and tangy dessert that is perfect for any occasion. This recipe combines a buttery crust with a rich and creamy filling made from sour cream, lemon juice, and sugar for a sweet and tangy treat. The pie can be topped with whipped cream or meringue for an extra touch of sweetness.


For the crust:

1 1/4 cups all-purpose flour

1/4 cup sugar

1/4 tsp salt

1/2 cup unsalted butter, cold and cut into small pieces

1 egg yolk

1 tbsp heavy cream or milk

For the filling:

1 cup sour cream

3/4 cup granulated sugar

3 tbsp cornstarch

1/4 tsp salt

2 eggs

1/2 cup lemon juice

1 tsp grated lemon zest


Preheat the oven to 350°F (180°C).

In a mixing bowl, combine the flour, sugar, and salt. Add the butter and mix until the mixture resembles coarse crumbs.

In a small bowl, whisk together the egg yolk and heavy cream. Add this mixture to the flour mixture and mix until the dough comes together.

Press the dough into a 9 inch pie dish and prick the bottom with a fork.

Bake the crust for 15-20 minutes, or until golden brown.

While the crust is baking, prepare the filling. In a medium saucepan, combine the sour cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens.

Remove from heat and let it cool for a few minutes before whisking in the eggs, lemon juice, and lemon zest.

8. Pour the filling into the cooled crust and spread it out evenly.

Bake the pie for an additional 25-30 minutes, or until the filling is set.

Remove the pie from the oven and let it cool to room temperature.

Once cooled, you can garnish the pie with whipped cream or meringue, if desired.

Refrigerate the pie for at least 2 hours before slicing and serving.

Enjoy your homemade Sour Cream Lemon Pie!

Note: You can also add some chopped nuts on top of the pie to give it a crunchy texture.

Note: You can also add some whipped cream on top of the pie for some extra sweetness and creaminess.

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