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Sour Cream Lemon Pie

Lemon Pie Lovers Rejoice! Indulge in the tangy sweetness of this Sour Cream Lemon Pie, featuring a flaky crust and creamy filling. Make it tonight and impress your friends!

Sweet and tangy, the perfect combination! This Sour Cream Lemon Pie is a refreshing twist on the classic lemon tart.

With a buttery crust and a creamy, citrusy filling, it’s the perfect dessert for springtime or any time you need a burst of sunshine on a plate.

Ready Time

2 hrs


4 servings


  • For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1/4 cup ice-cold water
  • For the Filling:
  • 1 1/2 cups granulated sugar
  • 2 large egg yolks
  • 2 tablespoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup sour cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon vanilla extract


Preheat your oven to 375°F (190°C). Make the crust: In a large bowl, whisk together flour, sugar, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.

Prick the bottom of the crust with a fork and refrigerate for another 15 minutes.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans.

Continue baking for another 5-7 minutes, or until the crust is lightly golden.

Let it cool completely. Make the filling: In a medium bowl, whisk together sugar, egg yolks, lemon zest, lemon juice, and kosher salt until well combined.

Stir in the sour cream and vanilla extract until smooth.

Pour the filling into the baked pie crust and smooth the top. Bake for 15-18 minutes, or until the filling is set and the edges are lightly puffed.

Remove from the oven and let it cool to room temperature.

Refrigerate for at least 2 hours or overnight before serving.


For a flaky crust, make sure to keep the butter super cold and handle the dough gently.

If you find the dough too sticky, refrigerate it for 10 more minutes.

If it’s too crumbly, you can add a little more ice-cold water.

When you’re rolling out the crust, lightly flour your surface to prevent sticking.

Rotate your dough 90 degrees every few rolls to keep it even.

To prevent the crust from shrinking, make sure it’s chilled thoroughly before baking.

If you’re using pie weights, you can line the crust with parchment paper first to make removal easier.

For a silky filling, whisk the egg yolks and sugar until they’re super smooth.

Don’t overmix the sour cream, or it might curdle.

Let the pie cool completely before refrigerating it.

This will help prevent cracking.

Serve chilled, garnished with a sprinkle of sugar or a dollop of whipped cream if you like!

Nutrional Value

  • Calories: 340
  • Total Fat: 22g
  • Saturated Fat: 14g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 1g
  • Sugars: 20g
  • Protein: 4g
Sour Cream Lemon Pie
Sour Cream Lemon Pie

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