Easy Lemon Sour Cream Pie with Whipped Topping

This easy Lemon Cream Pie pairs a mouthwatering lemon sour cream filling with a whipped cream topping and…

Prep: 25 mins
Cook: 35 mins
Chill Time: 4 hrs
Total: 5 hrs
Makes: 12 servings

This easy Lemon Cream Pie brings together a mouthwatering lemon sour cream filling, a whipped cream topping, and a homemade buttery pie crust. Each bite bursts with lemon flavor and has a creamy texture that every citrus fan will adore!

Lemon cream pie topped with fresh whipped cream and lemon zest centered on a green tiled background surrounded by lemons, wood dessert plates, forks, napkin, and pie server.

Why This Recipe Works

Pi Day (March 14) is almost here, and this easy lemon cream pie is a great way to celebrate!

I’m also excited about this recipe, because I got to try the new Ankarsrum Premium Beater Set, which works with their stainless steel beater bowl (sold separately from the assistent original mixer). The premium beater set includes the beater housing, stainless steel cookie beaters, and stainless steel balloon whisks. I used the cookie beaters, which are 3mm thick, to make the pie dough. They handle chilled butter and can mix up to two pounds of pie or cookie dough. I found this method much nicer and more convenient than using my food processor.

The national launch of the new Premium Beater Set is on June 1st, but Ankarsrum is hosting a Pi Day Early Access event on March 14 at 10 am ET, where 175 sets will be available for early purchase!

If you enjoy my Lemon Cheesecake (also made with my Ankarsrum Assistent Original Mixer!), Lemon Sponge Pie, and Small Batch Lemon Cupcakes recipes, you will love this lemon sour cream pie for its fresh lemon flavor with a hint of tang from the sour cream, and its smooth, creamy texture that pairs perfectly with the buttery, flaky homemade pie crust. It is a year-round dessert that works for parties, picnics, and so much more!

Sliced lemon sour cream pie on a wooden pie serving board next to a creme light colored ankarsrum assistent original mixer, lemons, pie server, and dessert plates.

Ankarsrum stainless steel beater bowl with new premium beater set attachment mixing pie crust mixture and cold cubed butter together.

What You Will Need

Homemade Pie Crust

You will need these ingredients for the pie crust in this lemon sour cream pie. The items in the bulleted list are the key ones that need a little more explanation.

Ingredients in various size bowls labeled as all purpose flour, salt, granulated sugar, unsalted butter, and water on a white marbled background.

Unsalted Butter. While testing, I used Kerrygold’s Irish Butter and the Kirkland brand from Costco. Both worked well, but the chilled Kerrygold gave a bit more buttery flavor and cleaner cuts when I cut it into small cubes. Whichever brand you pick, make sure it’s cold!
Water. You need ice-cold water. No room temperature water!

Lemon Cream Pie Filling

You will need these ingredients for the lemon sour cream pie filling. The items in the bulleted list are the key ones that need a little more explanation.

Ingredients in various size bowls labeled as egg yolks, sour cream, unsalted butter, granulated sugar, milk, cornstarch, lemon juice, lemon zest, and salt on a white marbled background.

Milk. I suggest whole milk. Its higher fat content blends more easily with the other ingredients and makes a thicker custard.
Lemons. Fresh lemons are a must, since you’ll need both the juice and the zest.
Sour Cream. For a creamier custard, I suggest full-fat sour cream.
Eggs. You’ll need 3 egg yolks. Skip the whites, which you can save for your morning omelet!
Cornstarch. This is a key ingredient, because it’s what thickens the lemon custard filling.

For amounts and step-by-step directions, see the recipe card below.

How to Make This Recipe

Here is a quick overview of how to make this easy lemon sour cream pie. For the full printable recipe, in US customary or metric measurements, see the recipe card below.

Pie Crust

Recipe Tip: If you use your Ankarsrum Assistent Original Mixer, you will need the stainless steel beater bowl and the new premium beater set with the cookie beater to make the pie crust dough.

Flour, salt, and sugar mixed together in a creme light colored ankarsrum assistent original mixer and stainless steel beater bowl with their new premium beater set.

Step 1. Stir together the flour, sugar, and salt.

Flour, salt, sugar, and cold cubed butter mixed together in a creme light colored ankarsrum assistent original mixer and stainless steel beater bowl with their new premium beater set.

Step 2. Add the cold, cubed butter to the dry mixture. Ankarsrum users should use the bowl cover to keep the dry mix from flying everywhere. The mixture should look like sand with some pea-sized clumps.

Flour, salt, sugar, cold cubed butter, and ice cold butter mixed together in a creme light colored ankarsrum assistent original mixer and stainless steel beater bowl with their new premium beater set.

Step 3. Add the ice-cold water. Add just one tablespoon at a time. For reference, I used 4 tablespoons.

Two pie dough discs double wrapped in plastic wrap placed on a wood cutting board on a white marbled background.

Step 4. Shape the dough, then split it in half. Form each half into a disc and wrap it twice in plastic wrap. Chill in the refrigerator for at least 1 hour.

Blind Baking the Pie Crust

Rolled out pie dough on a white silicone lined pastry mat.

Step 1. Roll the pie dough into a 10-inch diameter circle.

Rolled out pie dough placed in a metal pie tin that's been trimmed, edges crimped and bottom docked with a fork on a white marbled background.

Step 2. Trim, crimp, and dock the pie crust (bottom and sides). Wrap the crust in plastic wrap and chill it in the freezer for 30 minutes to one hour.

Homemade pie crust placed on a metal baking sheet topped with overlapping sheets of crumpled parchment paper and dried beans for pie weights.

Step 3. Lay 2 crumpled sheets of parchment paper over the crust and fill it with pie weights. I use dried beans. Bake for 17 minutes at 425ºF.

Blind baked pie crust in a metal pie in placed on a metal baking sheet and white marbled background.

Step 4. Take it out of the oven. Carefully remove the parchment and pie weights, brush with egg wash, and bake for 5 more minutes. Let it cool.

Lemon Cream Pie Filling

Recipe Tip: Zest and juice your lemons before you start, which speeds things up. I also strongly suggest rubbing the lemon zest into the granulated sugar before adding the other ingredients. It really brings out more lemon flavor in the filling!

Juicing lemons using a creme light colored ankarsrum assistent original mixer and citrus press attachment.

Step 1. Zest and juice your lemons. I used two smaller lemons.

Milk, lemon juice, lemon zest, cornstarch, and granulated sugar in a saucepan over a medium high heat grill.

Step 2. Put the lemon zest and sugar mixture, lemon juice, cornstarch, milk, and salt into a medium saucepan.

Thickened lemon cream pie filling in a medium saucepan over a medium high heat grill.

Step 3. Heat over medium-high until the mixture thickens. It should have about the texture of pudding.

Tempering egg yolks with lemon pie filling mixture in a small glass bowl and purple whisk on a white marbled background.

Step 4. Temper the egg yolks by whisking in some of the hot mixture. I whisked in two large spoonfuls.

Adding butter to lemon cream pie filling mixture in a medium saucepan.

Step 5. Return the tempered egg yolks to the saucepan. Heat over medium for another two minutes. Take it off the heat and stir in the butter until melted. Let it cool for 15 minutes.

Lemon cream pie filling in a blind baked pie crust on a white marbled background.

Step 6. Fold in the sour cream. Make sure no white streaks remain. Spoon the filling into the cooled pie crust. Refrigerate the pie, loosely covered with a foil tent (so it doesn’t touch the filling), for at least 4 hours or overnight. Top with whipped cream and lemon zest, if you like.

Slices of lemon sour cream pie topped with whipped cream and lemon zest in a metal pie tin on a green tiled background.

Frequently Asked Questions

Do I need to blind bake my pie crust first?

Yes, since the lemon cream pie filling doesn’t need baking. If needed, you can blind bake the pie crust a day or two ahead.

What size pie plate is needed for this recipe?

A 9-inch pie plate is recommended, especially aluminum.

Can I use bottled lemon juice?

For this recipe, use only fresh lemons, since you’ll need the zest too. You’ll need 1 large or 2 small to medium lemons.

Can lemon cream pie be made in advance?

Yes, you can make the pie crust ahead of your event. The finished lemon cream pie can also be made in advance; just hold off on the whipped cream until right before serving.

Does lemon sour cream pie need to be refrigerated?

Yes, both after it’s prepared and for leftovers. Without the whipped cream, the pie keeps for up to 5 days in the refrigerator. With the topping, it lasts up to 3 days.

If you try this Easy Lemon Cream Pie Recipe or any other recipe on my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!

Easy Lemon Sour Cream Pie with Whipped Topping

This easy Lemon Cream Pie recipe pairs a fresh lemon sour cream filling with a whipped cream topping and a homemade buttery pie crust. Each bite is packed with mouthwatering lemon flavor and a creamy texture that every citrus lover will adore!

Prep: 25 mins
Cook: 35 mins
Chill Time: 4 hrs
Total: 5 hrs
Makes: 12 servings

Ingredients

Homemade Pie Crust (makes 2, 9-inch pie crusts)

2 1/2 cups All Purpose Flour
1 tbsp Granulated Sugar
1/2 tsp Salt
1 cup Unsalted Butter, cold and cut into small cubes
4-5 tbsp Ice Cold water

Lemon Cream Pie Filling

1 cup Granulated Sugar
1 tbsp Lemon Zest
1/3 cup Lemon Juice
3 tbsp Cornstarch
1/2 tsp Salt
1 cup Milk, whole milk recommended
3 large Egg Yolks
1/4 cup Unsalted Butter
1 cup Sour Cream, full-fat recommended

Whipped Cream Topping (optional)

1 cup Heavy Cream
1/2 cup Powdered Sugar
1 tsp Vanilla Extract, optional

Method

Using an Ankarsrum stainless steel beater bowl and premium cookie beaters, mix the all-purpose flour, sugar, and salt together on low speed until combined. If you’re not using an Ankarsrum mixer for the pie dough, you can use a food processor or mix by hand.
Add the cold cubed butter, then put the Ankarsrum lid on the bowl (it keeps the flour from flying everywhere). Start mixing on low for 1 minute, then increase to medium and mix for 2 more minutes, until it resembles sand with some small pea-sized pieces. Remove the lid.
On low speed, add 1 tablespoon of ice-cold water at a time until the dough comes together and is no longer crumbly. For reference, I used 4 tablespoons of water.
Move the dough to a lightly floured work surface (I like a silicone pastry mat) and shape it into a large ball. Divide it evenly in half with a pastry cutter, then shape each half into a disc about 1 to 1 1/2 inches thick. Wrap each disc tightly in plastic wrap and chill in the coldest part of the refrigerator (usually the back) for at least 1 hour.
When ready, roll one chilled disc into a 10-inch diameter circle. Carefully move it to a 9-inch pie plate (aluminum recommended). For reference, I like using my rolling pin to transfer the dough.
Trim the extra dough, leaving about 1/2 inch to fold under. Crimp the edge with a fork or your favorite style, then dock the sides and bottom of the crust a few times. Cover with plastic wrap and freeze for 30 minutes to 1 hour.
Once chilled, set your oven rack in the middle, then preheat the oven to 425ºF. Put the chilled crust on a baking sheet and line the center with 2 overlapping (criss-cross style) sheets of crumpled parchment paper. Fill about 3/4 of the parchment-covered shell with pie weights or dry beans. Bake for 17 minutes, or until the edges turn light golden brown.
Take the crust out of the oven (leave the oven on), then carefully remove the parchment and pie weights or beans. Brush the sides and bottom of the crust with egg wash (1 egg plus 1 tbsp of water, whisked together). Return the crust to the oven without the parchment or weights and bake for 5 more minutes.
Let the crust cool completely before adding the lemon cream pie filling (about 30 minutes).
Before you start, I recommend rubbing the lemon zest into the granulated sugar. It helps bring out even more lemon flavor in the filling.
In a small bowl, lightly whisk the egg yolks. Set them aside. You’ll temper them with the mixture in a few steps.
In a medium saucepan, combine the lemon zest and sugar mixture, cornstarch, salt, lemon juice, and milk. Whisk over medium-high heat until it thickens (2-3 minutes). It should be cream-colored with the texture of pudding. Take it off the heat.
Temper the egg yolks by spooning some of the mixture into them, then whisk until combined. Pour the tempered yolk mixture back into the saucepan and stir over medium heat for 2 more minutes. Remove from the heat and stir in the butter until fully melted. Let it cool for 15 minutes, then fold in the sour cream.
Pour the lemon cream pie filling into the cooled crust. Smooth and level it with an offset spatula. Chill in the fridge for at least 4 hours or overnight, with a sheet of foil tented over the top. The tent keeps it from touching the filling, which would otherwise stick to it.
If you like, top with whipped cream and lemon zest before serving. Enjoy! Keep leftover pie covered in the refrigerator for up to 3 days (with whipped cream) or up to 5 days (without it).
I suggest chilling your Ankarsrum stainless steel beater bowl and premium balloon whisks (if using) in the freezer for 10-15 minutes before you make the whipped cream.
Put the heavy cream, powdered sugar, and vanilla extract in your chilled stand mixer bowl. Beat on low until everything is blended. Increase to medium-high and beat for 1-2 minutes, until stiff peaks form. For reference, it’s ready when you can scoop it with a spoon and it holds its shape!

Baker’s notes

Use the toggle switch above the ingredients list to switch between US customary and metric measurements.
Prep time, cook time, and chill time only cover the pie filling, assembling the pie, and chilling the pie. They don’t include the prep and cook times for making and blind baking the crust.
This recipe makes two 9-inch pie crusts, but you only need one. You can freeze the pie dough disc or the rolled-out dough in a pie plate. Double wrap it in plastic wrap and keep it in a well-sealed freezer bag.
When dividing the pie dough, you can weigh each half to ensure they’re the same weight. For reference, my pie dough weighed 576 grams. Divided by 2, each half weighed 288 grams.