THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

This luscious lemon cream pie is a lemon lover’s dream come true, with a homemade graham cracker crust, fresh lemon juice and zest, and a creamy texture from sour cream. My husband and I love this beautiful and flavorful pie.

An overhead view of a lemon cream pie with a slice on a serving spatula.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

Butter: Unsalted or salted butter. If using unsalted butter, omit the added salt.
Lemon juice: Use fresh lemon juice. You will need about 3-4 medium lemons for ½ cup.
Milk: Preferably whole milk
Sour cream: For the creamiest texture and flavor, use full-fat sour cream.
Whipping cream: I love homemade whipped cream, but you can use ReddiWip.

How To Make Lemon Cream Pie

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Stir the graham cracker crumbs, sugar, and melted butter. Then press it into the bottom and up the sides of a pie pan. Bake for about 8 minutes.
Whisk the granulated sugar, cornstarch, and salt together. Whisk in the lemon juice, lemon zest, and milk.
Cook over medium-low heat until thickened. Temper the eggs. Then, slowly whisk the egg yolk mixture into the pudding mixture on the stove, cooking for 2-3 minutes.
Remove from the heat, cool for 10-15 minutes, whisking frequently. Fold in the butter and sour cream.
Pour the pudding into the cooled pie crust. Refrigerate at least 4 hours.
Beat the whipped cream and powdered sugar until stiff peaks form. Decorate the pie with whipped cream, lemon and lime slices, and mint leaves.

Some of the steps to making lemon cream pie. Stir the graham cracker crumbs, sugar, and melted butter. Then press it into the bottom and up the sides of a pie pan. Bake for about 8 minutes.

Whisk the granulated sugar, cornstarch, and salt together. Whisk in the lemon juice, lemon zest, and milk. Cook over medium-low heat until thickened. Temper the eggs. Then, slowly whisk the egg yolk mixture into the pudding mixture on the stove, cooking for 2-3 minutes.

Some of the steps to making lemon cream pie. Fold in the butter and sour cream. Pour the pudding into the cooled pie crust. Refrigerate at least 4 hours.
Beat the whipped cream and powdered sugar until stiff peaks form.

Preparation Tips For Lemon Cream Pie

Bring the milk, eggs, and sour cream to room temperature. Remember that 2 hours is the maximum time to leave these ingredients out of the refrigerator.
Cool the lemon pudding for 10-15 minutes before folding in the whipped cream.
Refrigerate the pie for at least 4 hours, but overnight is even better.
For super clean slices, clean the knife after each cut.

A slice of lemon cream pie on a white serving plate with a fork. The rest of the pie is the the background.

More Lemon Desserts

Lemon Cream Pie

This luscious lemon cream pie is a lemon lover's dream come true, with a homemade graham cracker crust, fresh lemon juice and zest, and a creamy texture from sour cream.

Print Pin Rate

Course: Dessert, dessert pie

Cuisine: American, Southern American

Prep Time: 25

Cook Time: 15

Chilling Time: 4

Total Time: 4 40

Servings: servings

Calories: 510kcal

Author: Beth Pierce

Ingredients

Graham Cracker Crust

6 tablespoons unsalted butter, melted
1½ cups graham cracker crumbs
3 tablespoons granulated sugar

Lemon Filling

1 cup granulated sugar
¼ cup cornstarch
½ teaspoon salt
½ cup fresh lemon juice
1 tablespoon lemon zest
1 cup whole milk
4 egg yolks
3 tablespoons unsalted butter
¾ cup sour cream

Garnish

1¼ cup whipping cream
2 tablespoon powdered sugar
lemon slices optional
lime slices optional
mint leaves

Instructions

Preheat oven to 350 degrees.
Stir the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press it into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes.
Whisk the granulated sugar, cornstarch, and salt together in a medium-sized saucepan. Whisk in the lemon juice, lemon zest, and milk.
Cook over medium-low heat until slightly thickened.
Beat the egg yolks in a small bowl. Whisk in several tablespoons of the hot pudding mixture, a couple of tablespoons at a time, to warm the eggs. You may need to do this several times until the bowl feels warm. Slowly whisk the egg yolk mixture into the pudding mixture on the stove top over medium-low heat, cooking for 2-3 minutes.
Remove from the heat, cool for 10-15 minutes, whisking frequently. Fold in the butter and sour cream.
Pour the pudding into the cooled pie crust. Refrigerate at least 4 hours but overnight is even better.
Beat the whipped cream and powdered sugar on medium speed until stiff peaks form. Decorate the pie with the whipped cream, lemon and lime slices, and mint leaves.

Notes

Store the pie covered in the refrigerator for up to 4 days.

Nutrition

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.