Lemon Cream Pie

When I think of summer, I picture fresh cool citrus drinks and desserts.
And when I make this pie, I pretend that I’m sitting on the porch, chatting with friends (while the kids ride their bikes up and down the street), and there’s a smile on the face of everyone around me as we share this summer fresh pie.
Last year, I was in dire search of the perfect Lemon Cream Pie . I looked at recipes online, I tried recipes from Martha, and nothing tasted like the flavor I had in my mind. After posting my woes on the blog, my friend Shelley came to the rescue and shared her grandma’s pie recipe with me. Oh Shelly, THANK YOU! And now I’m sharing this gem with you.
Lemon Cream Pie

Start with our Never Fail Pie Crust recipe HERE, and blind bake one crust (see recipe for more details) or purchase a pre-made crust from the store.
For the Filling

1 cup sugar
3 Tbsp. cornstarch
1/4 cup melted butter
1 Tbsp. lemon rind
1 cup milk
1/4 cup fresh lemon juice
3 egg yolks slightly beaten
Cook over low heat until thick, stirring constantly. Cool.

Stir in 1 cup sour cream and spoon into a baked, cooled pie crust. Cover the top with whipped cream or cool whip. Chill till ready to serve.
Mmmm. I’m hungry.

Of course, you can have your pie and share it too. Do you need a gift?
Gather your favorite citrus fruit into a handmade Hobo Citrus Sack,

Make sure you include a copy of Lemon Cream Pie (or your favorite citrus recipe),
and share a bit of summer with someone else.

You can find the tutorial for the Hobo Sack HERE:

  1. 1) Darin

    Been looking for a lemon pie recipe that satisfied my taste buds. I stumbled upon yours and tried it… let me just say… “Legendary”

    šŸ™‚ Thanks for sharing. Yummy.

  2. 2) KR

    Wife made this for my birthday. It was awesome!!! It is hard to find a lemon CREAM pie at bakeries around here but this one was perfect. She actually hates lemon things but said that it was ok. That is saying a lot! This pie wasn’t too sweet and I was a big fan of the lemon zest. She also said that she didn’t have sour cream so she used greek yogurt. I am not a yogurt fan but couldn’t tell.

    Really awesome!!!

  3. 3) Darin

    Ok, so I’ve fallen in love with this recipie. I’ve made it 3 times since I found it. Hasn’t failed me since. Only modification is that I just use the rind and juice from one large lemon. I measured the first time and it was close enough! šŸ˜‰ Again thanks for sharing!

  4. 4) bronwen

    around how long until mix gets to a good thickness? šŸ™‚

  5. 6) Nita Clark

    Made this pie last night for my son’s birthday. Thought I had all the ingredients, but as luck would have it, no cornstarch or milk. Didn’t want to make a trip to the grocery store, so I substituted the 3 Tbls cornstarch for 6 Tbls All Purpose Flour. I used half and half instead of milk. This pie was awesome. I made my old fashioned whipped cream (1 pt) and piled it high on the pie. I even grated more lemon peel for the top and added a twist of lemon as garnishment. Pretty awesome. Thank you for posting the recipe. I already had a homemade pie crust left over from Thanksgiving. I’m going to try your receipt the next time I make crusts. :-)))

  6. 7) deanna

    SOS!! i made this filling TWO days ago and never stirred in the sour cream because i got super sick. it has been in the fridge since then.. would it work to finish it off now or is it not worth it? should i just make it over again?

    • 8) deanna

      fyi for anyone wondering.. i did end up stirring in the sour cream into the now THREE day old lemon filling and finishing off the pie… and it was a great success. this pie was amazing, easy, and delicious! just what i was hoping for

  7. 9) Becky

    Finally!! The Perfect Lemon Pie! Soooo glad I found this. I truly can’t thank you enough!

  8. 10) dnh

    would this work with greek yogurt? im sure texture would be fine but i wonder if the taste would be off.. has anyone tried it yet? any guesses or other suggestions? i live in nicaragua and cant buy sour cream.. but i do make yogurt and am hoping it would be a viable option

    • 11) Licinia

      I did and it is a viable option. It worked great with 2 percent FAGE Greek yogurt – the only one I would ever use. It would be even richer with full fat FAGE plain I assume. I used about half the sugar of what this recipe calls for and 2 yolks not three. The crust was chopped walnuts and shredded coconut with some sugar to taste cooked down in coconut oil and spread and pressed down on the bottom of a pan. Raves from family. Almost all organic ingredients.

  9. 12) anne

    Where is the tempture you set this pie to and the time on stove?

  10. 14) Eleanor

    How can I print this?

    • 15) Dana

      Sorry I don’t have printable recipes. You can copy and paste the info into a document and print.

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