Sour Cream Lemon Pie

Sour Cream Lemon Pie

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"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."
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11 h servings 340 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Pour filling into baked pie shell, and cool. Top with whipped cream if desired.


  1. 117 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I hate to be the only negative review here, but this did not turn out at all. My filling didn't thicken up, and there was wya too much for the pie crust. Also, not enough lemon flavor. I froze m...

Most helpful
Most positive
Least positive

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 ...

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...

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 fill...

Hi fellow cooks: I pursue Allrecipes because I'm getting family favorites from contributors with different levels of cooking skills from different backgrounds. Look at the great variety we get!!...

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 ...

I made this exactly as written, but after tasting I ended up throwing in about double the lemon zest before I poured it into the crust. It tastes wonderful but doesn't hold it's shape well, s...

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!

Excellent! It was so smooth and creamy. I used cornstarch rather than flour because family has gluten allergy. Did not chg anything else. It set up just fine. I used a purchased graham crus...

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...

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