Sour Cream Lemon Pie is the perfect balance of tangy and creamy that brings back warm memories of sun-soaked days. Imagine biting into a slice of this delightful dessert, with the bright, zesty flavor of lemons pairing beautifully with the smoothness of sour cream. It’s a simple yet spectacular treat, and the best part? You won’t need to spend hours in the kitchen! This pie gives you the joy of baking without all the hassle.
With easy-to-find ingredients and a straightforward process, you can whip this up and impress your family and friends—all while enjoying the process. Whether you’re celebrating a special occasion or just want something fresh and uplifting to share, this Sour Cream Lemon Pie recipe got you covered. So, let’s roll up our sleeves and dive into creating this crowd-pleaser that’s bound to leave everyone wanting more!
Why This Recipe Works
Sour Cream Lemon Pie merges the zesty brightness of fresh lemons with the rich creaminess of sour cream, creating an unparalleled balance of tang and sweetness. The simple combination of pantry staples allows for a straightforward process that leads to an impressive dessert, making it a favorite among both novice and experienced bakers.
Why You’ll Love This Sour Cream Lemon Pie Recipe
This Sour Cream Lemon Pie is not only easy to make but also delivers a refreshing taste that’s perfect for any occasion. Its no-bake nature means less time in the kitchen and more time enjoying the company of friends and family. Plus, the silky texture and vibrant flavor will leave everyone coming back for seconds!
Ingredients
- 1 (9-inch) deep dish frozen pie crust
- 1 ½ cups (300 grams) sugar
- ¼ cup (35 grams) cornstarch
- â…” cup fresh lemon juice
- 1 cup whole milk
- 3 large egg yolks
- 4 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 1 cup (8 ounces) sour cream
The Baking Process
Prepare the Pie Crust
Begin by baking the deep dish frozen pie crust according to the package instructions until it turns golden brown. Once you remove it from the oven, let it cool on a wire rack. This step is crucial, as a properly cooled crust prevents the filling from becoming soggy.
Whisk Sugar and Cornstarch
In a medium saucepan, whisk together the sugar and cornstarch thoroughly. This ensures that your filling becomes thick and smooth without lumps. A smooth mixture makes for a better pie texture in the end.
Combine Lemon Juice and Milk
Add the fresh lemon juice and whole milk to the sugar mixture. Continue whisking until the mixture is completely smooth. The lemon juice adds the tang that we all love, while the milk balances it out.
Heat the Mixture
Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir constantly until it thickens, which usually takes around 2 minutes. Be patient; this step is crucial for achieving that creamy filling we’re after.
Temper the Egg Yolks
In a mixing bowl, beat the large egg yolks. Carefully temper the yolks by adding a small amount of the hot lemon mixture to the bowl, whisking continuously. This method helps prevent the eggs from cooking too quickly and scrambling, ensuring a smooth filling.
Combine and Cook
Whisk the tempered egg yolks back into the saucepan with the remaining mixture. Increase the heat to medium again and allow it to boil once more, cooking for another 2 minutes while stirring constantly. This enhances the flavors and helps the filling set just right.
Add Butter and Zest
Remove the saucepan from the heat and stir in the unsalted butter until melted. Then, mix in the fresh lemon zest, adding a burst of flavor that complements the sour cream beautifully. The zest makes the pie truly unforgettable.
Fold in the Sour Cream
Allow the mixture to cool for about 30 minutes. Once cooled, gently fold in the sour cream until well combined, creating a luscious filling. This step is key to achieving that signature creaminess.
Fill the Pie Shell
Pour the creamy lemon filling into the prepared pie crust, smoothing it out evenly. Cover the pie with plastic wrap and place it in the freezer for at least 6 hours, or until it is set. Give it time; patience here means a perfect slice later.
Serve Your Lemon Pie
Before serving, let the pie soften at room temperature for 20-30 minutes. For an elegant touch, consider topping it with freshly whipped cream. Slice and enjoy every delightful bite!
Serving Suggestions
Pair your Sour Cream Lemon Pie with fresh fruit, such as berries or sliced kiwis, to enhance the tart flavor profile. A scoop of vanilla ice cream or a dollop of whipped cream creates an indulgent experience that’s hard to resist. Each topping complements the pie while adding a refreshing contrast.
Tips for Success
- For an extra zesty flavor, consider increasing the lemon zest to 2 tablespoons. More zest means more lemony goodness!
- Ensure your egg yolks are at room temperature for better blending and emulsification. This little detail can make a big difference in texture.
- Allow sufficient time for the pie to set in the freezer for the best texture. This is one step you won’t want to rush!
Variations
You can experiment with different citrus flavors by substituting lemon juice with lime juice or orange juice for a unique twist. If you’re feeling adventurous, try using a graham cracker crust instead of the traditional pie crust. It adds a wonderful crunch to the creamy filling!
FAQs
Can I make this pie ahead of time?
Yes! This pie can be made up to two days in advance and stored in the freezer. Perfect for prepping for gatherings!
What if I don’t have a frozen pie crust?
Not a problem! You can use a homemade pie crust or a graham cracker crust if preferred. Flexibility is key when it comes to baking.
How do I store leftovers?
Cover the pie with plastic wrap and store it in the refrigerator for up to 3 days. It’s just as good the next day!
Can I use low-fat sour cream?
Yes, low-fat sour cream can be used, but keep in mind that it may slightly alter the texture.
Is it necessary to freeze the pie?
Freezing helps to set the filling, but you can also chill it in the refrigerator for several hours if you prefer a softer texture.
This Sour Cream Lemon Pie is a showstopper that is not only easy to make but also a delightful treat for any gathering. The combination of tart lemon and creamy sour cream offers a refreshing finish that will impress your guests. Serve it after a hearty meal or enjoy it as a simple afternoon delight. No matter the occasion, this pie is sure to become a staple in your dessert repertoire!
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Sour Cream Lemon Pie
Sour Cream Lemon Pie combines the tartness of fresh lemons with rich sour cream, offering a delightful balance that’s perfect for any occasion. This no-bake treat is quick to prepare, allowing you to enjoy more time with loved ones while savoring a refreshing dessert.
- Total Time: 35 minutes
- Yield: 8 servings 1x
Ingredients
- 1 (9-inch) deep dish frozen pie crust
- 1 ½ cups (300 grams) sugar
- ¼ cup (35 grams) cornstarch
- â…” cup fresh lemon juice
- 1 cup whole milk
- 3 large egg yolks
- 4 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 1 cup (8 ounces) sour cream
Instructions
- Bake the pie crust according to package instructions and let it cool.
- Whisk sugar and cornstarch in a saucepan.
- Add lemon juice and milk, whisk until smooth.
- Heat the mixture until it thickens, about 2 minutes.
- Temper egg yolks by mixing with hot lemon mixture, then combine back into saucepan.
- Cook for another 2 minutes, stirring constantly.
- Stir in butter and lemon zest.
- Cool mixture for 30 minutes, then fold in sour cream.
- Fill the cooled pie crust and freeze for at least 6 hours.
- Let soften at room temperature before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Increase lemon zest to 2 tablespoons for more flavor.
Use room temperature egg yolks for better blending.
Allow enough time for setting in the freezer.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
