Overall guests enjoyed the taste and texture of this dish. Some said the level of lemon flavoring was perfect whilst a few said it was too mild. I would definitely make this again.

Amazing Tart! The Lemon was not overwhelming!

This is my absolute favorite pie. It is the perfect balance of texture and tartness. My favorite sour cream to use is Tillamook. My mom has been making this pie for years and she always gets rave reviews. Follow the recipe and put the diced chunks of butter in AFTER it is off heat. The cold butter helps it complete the creamy pudding texture, just like in any homeade pudding method. Thanks for posting!

I have to say that, for me at least, this recipe was a nightmare to make. Midway I realized that the directions were completely off. The milk, sugar and cornstarch got VERY thick VERY fast--it was sticking all over the bottom of the pan and by the time I added the eggs in there was no way that blob would ever have come to a boil of any sort. I turned the stove to low and added the butter and lemon peel while still on the heat, let it melt and mixed it in...then stirred in the lemon juice, upped the heat and let it come to just barely a boil--only to ensure that the eggs were cooked. I let this cool and folded in the sour cream. Despite all the trouble and panic (and the pan-scraping that ensued to get the lemon sludge off) the filling tastes delicious. But it's just not worth the trouble...sorry.

Perfect balance of sweet and tart. Bravo.

This has a really excellent flavor, and even tasted good before folding in the sour cream! I did find it a little awkward stirring in the butter and lemon juice after the mixture had thickened. Next time I will try adding the (softened) butter and lemon juice before heating.

Yummy. My husband loves lemon merengue, but my merengue never turns out so I was looking for a lemon pie - and this is it - thanks!