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Lemon Creme Pie

Lemon Cream Pie

This Lemon Cream Pie is light, refreshing, tangy and sweet! Perfect for any time of the year!

Course Dessert
Cuisine American
Keyword cream, lemon, pie
Prep Time 10 minutes
Cook Time 10 minutes
cool time and set up in pie shell 3 hours
Total Time 3 hours 20 minutes
Servings 8


  • 1 9 inch baked pie shell or graham cracker shell
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 cup unsalted butter
  • 1-2 tablespoons lemon grind, grated
  • 1/4 cup fresh squeezed lemon juice
  • 3 egg yolks, unbeaten
  • 1 cup milk
  • 1 cup sour cream


  • 1/2 cup heavy cream, whipped
  • 2 tablespoons powdered sugar
  • 1 fresh lemon for garnish


  1. In a saucepan, combine sugar, cornstarch, butter, lemon rind, lemon juice and egg yolks. Whisk together.

  2. Add milk. Whisk again. Turn heat to medium and cook until thickened, stirring constantly to prevent burning.

  3. Remove pan from heat when mixture thickens. Let cool and fold in sour cream.

  4. Pour into baked pie shell. Let chill for 3 hours in fridge.

  5. Whip cream and powdered sugar together until thick.

  6. Serve with whipped cream and garnish with lemon slices just before serving.

Recipe Notes

  • To speed up the cooling process, I place the cooked mixture in a clean cool bowl after cooking. When cooled, fold in sour cream. 
  • Do not garnish with lemon until just before serving to prevent juice on top of pie. 
  • The filling can be made a day or two ahead and refrigerated.