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Sour Cream Lemon Pie
SUBMITTED BY:
Michelle Davis
PHOTO BY:
runningwolf
"This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour."
RECIPE RATING:
Read Reviews
(33)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
10 Hrs
Original recipe yield 1 - 9 inch pie
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 cup sour cream
3 egg yolks
1/4 cup butter
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1 (9 inch) pie crust, baked
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DIRECTIONS
In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
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REVIEWS
Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Jul. 23, 2003
Overall the consistency and texture is wonderful. Due to personal preferences, I found the pie to be lacking in the sour cream and lemon flavor I was looking for. I gave this a four because most people may enjoy this pie, and I enjoyed the texture and consistency, just not the flavor. The second time I made this I increased the lemon zest to 1T, lemon juice to 2/3c, and sour cream to 1 cup and reduced the milk to 1 1/2 cups. Voila! A truly flavorful lemon sour cream pie for those who enjoy lemon and sour cream. Recipes are just road maps for our own creativity. Thanks for providing us with a great road map, Michelle.
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14 users found this review helpful
Overall the consistency and texture is wonderful. Due to personal preferences, I found the pie...
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Reviewed on Jun. 14, 2008 by
naples34102
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naples34102
Jun. 14, 2008
Looks like I'm one of the rare few who opted to make this pie exactly as the recipe is written. So often, as I saw here, it seems one person suggests a rather drastic change and then all others follow suit--and then this changed recipe becomes the recipe being reviewed. I kept all measurements and ingredients as written, only scaling the recipe down to 2 servings as I only wanted to make a nice, little dessert for my husband and me. I found all ingredients and amounts to be dead on, and the custard came together quickly and beautifully. For those having trouble it may just be because they are inexperienced with making custards and could maybe research it a bit to find basic intructions. For those who ARE experienced, this is a beautiful, rich, smooth and creamy lemon custard that couldn't be more simple to make. And now having made it, let me be the voice of dissent who suggests that this recipe is perfect just as written--no changes necessary. I just served the parfaits topped with fresh whipped cream and a few fresh raspberries. Deliciously good stuff!
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5 users found this review helpful
Looks like I'm one of the rare few who opted to make this pie exactly as the recipe is...
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Reviewed on Jun. 29, 2007 by
MUSIC_MINX
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MUSIC_MINX
Jun. 29, 2007
Found I had to add about 1 and 1/2 TBLS corn starch to thicken this a bit more - I think because I'm at high altitude (5000 feet). Used graham cracker crust - excellent pie - then made the filling again, and served it parfait style, altering with layers of whipped cream, spooning raspberry coulis over the lemon pie filling. Top with whipped cream, 1 perfect raspberry and some mint leaves. This recipe is simply wonderful - everyone loves it!
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3 users found this review helpful
Found I had to add about 1 and 1/2 TBLS corn starch to thicken this a bit more - I think...
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Reviewed on Aug. 25, 2005 by BKPPBROWN
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BKPPBROWN
Aug. 25, 2005
I used some of the suggestions and put 1 1/2 cup milk, 2/3-3/4 cup of lemon juice and 1 cup of sour cream... this was awesome! Tasted just like my favorite pie from the resaurants... YUM!
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3 users found this review helpful
I used some of the suggestions and put 1 1/2 cup milk, 2/3-3/4 cup of lemon juice and 1 cup of...
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Reviewed on Nov. 27, 2002 by MATTJEAN
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MATTJEAN
Nov. 27, 2002
Excellent creamy lemon pie. Nice change from my mother's lemon meringue (I hate meringue). However, next time I will leave out the lemon zest since my entire family kept picking it out of the pie.
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3 users found this review helpful
Excellent creamy lemon pie. Nice change from my mother's lemon meringue (I hate meringue). ...
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Reviewed on Apr. 10, 2008 by
bwrightwoman
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bwrightwoman
Apr. 10, 2008
Husband told me about this recipe because his friends were making it and he loved it. Followed the suggested changes and we have a great pie. Thanks for taking the time to post.
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2 users found this review helpful
Husband told me about this recipe because his friends were making it and he loved it. ...
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Reviewed on Feb. 5, 2007 by
Laura Jean
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Laura Jean
Feb. 5, 2007
This is a great recipe. Even my mother who loathes sour cream loved it. I used a cup of sour cream, doubled the lemon juice. Like the prior reviewer said, while your boiling the ingredient you need the batter to be ridiculously thick since the sour cream, butter & juice are going to thin it out. Great presentation after I topped it with whipped cream & a twisted slice of lemon.
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2 users found this review helpful
This is a great recipe. Even my mother who loathes sour cream loved it. I used a cup of sour...
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Reviewed on Dec. 27, 2006 by tagteamedbymidgits
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tagteamedbymidgits
Dec. 27, 2006
I read reviews so I also dropped the milk down and the lemon juice up. Didn't real like the pie at room temp but couldn't get enough of it refrigerated. I have always had drouble getting a lemon pie to set up. I guess the trick is to make sure it is ridiculously thick prior to adding the lemon juice and butter. I did cut the flour down to 1/4 cup and also used 1/4 cup of cornstarch. I might add a little more sugar next time.
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2 users found this review helpful
I read reviews so I also dropped the milk down and the lemon juice up. Didn't real like the...
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Reviewed on Aug. 10, 2006 by Wannabe Cook & Mom of 2
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Wannabe Cook & Mom of 2
Aug. 10, 2006
Beautiful and delicious! I also followed suggestions to decrease milk to 1 & 1/2 cups and increase lemon juice a bit. Had no trouble with it being too runny - be sure you continue to cook for the specified amount of time and you will be fine. Mine got very thick and would probably have been fine with the full amount of milk. I made another lemon pie (Bill Clinton's Lemon Chess Pie from this site) for my husband to take to work because I had slightly burnt the shell on this one (not paying attention), but I should have sent this one; it was MUCH better. Next time, I'd make a double batch. My only gripe: what do I do with the egg whites that are left over? I don't feel inclined to make meringue. :-P
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2 users found this review helpful
Beautiful and delicious! I also followed suggestions to decrease milk to 1 & 1/2 cups and...
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Reviewed on May 12, 2006 by
RESAM
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RESAM
May 12, 2006
I tried this recipe for a reitrement reception and they were a big success. I didn't do much in the way of changing this recipe except cut back slightly on the milk, then added a bit more lemon juice, zest, and sour cream. Instead of a full-size pie shell I used Athena's Mini Shells and topped with whipped cream. It's a keeper!
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2 users found this review helpful
I tried this recipe for a reitrement reception and they were a big success. I didn't do much...
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