Lemon and Sour Cream Pie

Lemon And Sour Cream Pie Recipe

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Lynette !


This is a nice pie for the summer months. Very refreshing!


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  • 1 c
  • 3 Tbsp
  • 1/8 tsp
  • 1 c
  • 3 large
    eggs, separated
  • 1/4 c
  • 1 tsp
    grated lemon rind
  • 1/4 c
    lemon juice
  • 8 oz
    carton sour cream
  • 1
    9 inch pastry shell, baked
  • 1/4 tsp
    cream of tartar
  • 1/2 tsp
    vanilla extract
  • 1/4 c
    plus 2 tablespoons sugar

How to Make Lemon and Sour Cream Pie


  1. Combine the first 3 ingredients in a saucepan; gradually add the milk. Cook over medium heat, stirring constantly, until thickened.
  2. Beat the egg yolks until thick and pale. Gradually stir about 1/4 of the hot mixture into the yolks; add to the remaining hot mixture, stirring constantly.
  3. Cook over low heat, stirring constantly, 2 minutes or until thickened. Remove from heat; stir in butter, rind, and lemon juice. Cover and chill. Stir in sour cream. Spoon into the baked pastry shell.
  4. Beat the egg whites, cream of tartar, and vanilla at high speed of an electric mixer until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Spread the meringue over the filling, sealing to the edge of the pastry.
  5. Bake at 325° for 25 to 28 minutes or until the meringue is golden. Cool on a wire rack.

Printable Recipe Card

About Lemon and Sour Cream Pie

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: Southern
Other Tag: Heirloom
Hashtag: #Summer

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