Very yummmy! I followed the directions exactly and it turned out terrific. I found it to have plenty lemon and sour cream flavor. I used a graham cracker crust for ease and served it with plenty of whipped cream. I think next time I will also serve some raspberry sauce with it.

This is an incredible lemon pie! I made it for Father's Day and the dads loved it, what a hit! I did take the other reviewer's advice, 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. (I even used reduced fat sour cream and no one couldn't tell the difference) It was perfect. Don't pass this one up - it's a keeper! Thanks for all for sharing.

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!

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.

I made two of these pies, both with additional sour cream and one with only one cup of milk the other with the full two cups. For both pies I used about 3-4 tbls of cornstarch to thicken and both pies came out very well. I did freeze them overnight then left refrigerated for two days to make sure they were solidified. Wonderful lemon flavor! I topped with a homemade whipped cream also from the site.

This recipe turned out great! I made it for my husband and parents and they truly enjoyed the recipe. I sent my mom home with the recipe. I took some advice from the other reviews and added a little more lemon juice and sour cream. The consistancy was not as thick as I wanted, but next time I will add a little more flour or a little corn starch (I live at over 5,000 feet so that could have been the problem). Over all great recipe and I can't wait to make it again....

I have tried making this pie a number of times with the edits other people have recommended (less milk, more sour cream, more lemon), and while the flavor is wonderful, I just cannot get the consistancy right. I've tried turning the heat down low and even using a double-boiler, stirring constantly, but no matter what I do, during the first step of cooking the milk and sugar mixture, big chunks get stuck to the bottom of the saucepan and cook quicker than most of the liquid. So I've never been able to get a nice smooth consistency. Maybe I just need more thorough instructions for the beginning steps... I've made other custards, creme brulee etc, but for some reason this just won't work out for me. That said, the flavor is really really good, and generally the only complaints about texture are not enough to prevent the pie from getting gobbled up quickly. If anyone has suggestions on how to make the pie smoother, I would really appreciate them.

Double the lemon zest and juice. The hit at our Thanksgiving celebration! Try it.

I sought out this recipe because it is my husbands favorite pie. I made it for Thanksgiving-- 2/3 cup of lemon juice is too much! It was way to tart. I would recommend 1 1/4 cup of sugar and 1/2 cup of lemon juice...otherwise it was a nice pie. I did put in the extra sour cream and that made it even more necessary to have the extra sugar.

I LOVED this recipe, especially with the less milk/more sour cream and lemon adjustments suggested by other reviewers. I made this one "Lemon Pie 1", also from this site for Thanksgiving dinner. The other pie is a quick condensed-milk based recipe. Interestingly, most of my diners preferred the other one, but to me, nothing can compare to the taste of a homemade custard, and this one was easy and delicious! I made it with a graham cracker crust and served it with whipped cream...fantastic!

no one in my family would eat this pie. I tryed it as the recipe stated and with the changes. Either way we did not care for it. Sad because it one of my husbands favorite pies.

Wonderful. I had to cook the sugar/milk/flour for a looong time to get it to thicken and bubble but it was so worth it. My mom who doesnt even like lemon went back for thirds.

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!

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.

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.

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

I tried this recip