Name: Sour Cream Lemon Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 60 salted saltine crackers Salted Saltine Crackers ((192 grams, 1½ sleeves)); 3 tablespoons Granulated Sugar ((38 grams)); 8 tablespoons Unsalted Butter ((113 grams, melted, 1 stick)); 1 teaspoon Kosher Salt; 14 ounces Sweetened Condensed Milk ((396 grams, 1 can)); 4 large Egg Yolks ((56 grams)); ¼ cup Heavy Cream ((57 grams)); 1 tablespoon Grated Lemon and/or Lime Zest ((6 grams)); ¼ teaspoon Kosher Salt; 9 tablespoons Fresh-Squeezed Lemon and/or Lime Juice ((128 grams, from 4½ lemons or limes)); 1 cup Sour Cream ((227 grams)); ¼ cup Granulated Sugar ((50 grams)); Freshly grated lemon and/or lime zest Freshly Grated Lemon and/or Lime Zest ((optional))

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There’s something incredibly refreshing about a Sour Cream Lemon Pie. I remember the first time I tasted it at a family gathering, where it sat proudly on the dessert table, beckoning everyone with its bright citrus scent and creamy texture. As a kid, I loved how the tartness of the lemon balanced perfectly with the rich, smooth filling, and the salty crunch from the saltine cracker crust was a delightful surprise. Over the years, I’ve made this pie countless times, each occasion filled with laughter, love, and a little bit of friendly competition over who could make it better. It’s a dessert that brings back memories, and every slice is a testament to the joy of sharing delicious food with family and friends.

Recipe Snapshot

Total Time:
50 mins

Prep Time:
10 mins

Cook Time:
40 mins

Difficulty:
Medium

Calories:
280 kcal

Protein:
4 g

Diet:
Keto, Paleo, Whole30

Fat:
14 g

Tools Used:
Kitchen Scale, Pie Pan, Food Processor

Why You Need This Sour Cream Lemon Pie

Creamy Citrus Delight

The Sour Cream Lemon Pie is not just any dessert; it’s a creamy citrus delight that captivates the senses. The combination of sour cream and fresh lemon juice creates a perfect balance of sweetness and tartness, making it incredibly satisfying. You’ll find yourself going for seconds, maybe even thirds!

Easy to Make

One of the best things about this pie is how simple it is to prepare. With just a handful of ingredients, you can whip up a dessert that looks and tastes like it came from a gourmet bakery. There’s a sense of accomplishment that comes from making a pie from scratch, and this one is perfect for both novice and experienced bakers alike.

A Crowd-Pleaser

Whenever I bring out this pie at gatherings, it’s always a hit. People can’t resist its creamy filling and crunchy crust. It tends to disappear quickly, and I often find myself giving out the recipe to eager friends and family who want to recreate it at home. It’s a slice of heaven that leaves everyone smiling.

Perfect for Any Occasion

The Sour Cream Lemon Pie is versatile enough to be served for almost any occasion. Whether it’s a summer barbecue, a holiday feast, or just a relaxing weekend at home, this pie fits in beautifully. The refreshing lemon flavor is especially enjoyable on warm days, making it a favorite during family picnics.

Charming Presentation

This pie is as beautiful as it is delicious. The creamy filling topped with a sprinkle of lemon zest gives it an elegant touch that impresses guests. It’s a dessert that not only tastes great but also looks stunning, making it an ideal centerpiece for your dessert table.

Memories in Every Bite

Every bite of this Sour Cream Lemon Pie carries a memory, whether it’s a sunny afternoon or a festive celebration. It reminds me of the laughter shared and the joy of togetherness. Each slice is an invitation to create new memories with family and friends, making it a cherished recipe in my collection.

What You’ll Need for Sour Cream Lemon Pie

Creating the perfect Sour Cream Lemon Pie starts with choosing the right ingredients. Each component plays a vital role in achieving that ideal balance of flavors and textures. The combination of the rich sour cream, zesty lemon juice, and the salty saltine cracker crust results in a delightful dessert that’s luscious yet refreshing. Let’s dive into the ingredients you’ll need for this unforgettable pie.

60 salted saltine crackers (192 grams, about 1½ sleeves) – These form the base of your crust, providing a delightful crunch and a hint of saltiness that perfectly complements the sweet filling.
3 tablespoons granulated sugar (38 grams) – This adds just the right amount of sweetness to the crust, balancing the saltiness of the crackers.
8 tablespoons unsalted butter (113 grams, melted, or 1 stick) – The melted butter binds the crust together, creating a rich and buttery flavor that enhances the overall taste.
1 teaspoon kosher salt – A crucial ingredient that balances flavors throughout the pie.
14 ounces sweetened condensed milk (396 grams, or 1 can) – This adds creaminess and sweetness to your filling, making it rich and decadent.
4 large egg yolks (56 grams) – They help to thicken the filling and provide a silky texture.
¼ cup heavy cream (57 grams) – This contributes to the luxurious mouthfeel of the filling.
1 tablespoon grated lemon and/or lime zest (6 grams) – This brings an extra burst of citrus flavor, elevating the pie.
¼ teaspoon kosher salt – Another pinch to enhance the flavors.
9 tablespoons fresh-squeezed lemon and/or lime juice (128 grams, from approximately 4½ lemons or limes) – The star of the show, providing that vibrant tartness.
1 cup sour cream (227 grams) – This adds creaminess and a slight tang that perfectly balances the sweetness.
¼ cup granulated sugar (50 grams) – To sweeten the sour cream topping, creating a perfect finish.
Freshly grated lemon and/or lime zest (optional) – For garnish, adding a pop of color and aroma.

Making Sour Cream Lemon Pie

Now that you have all your ingredients ready, let’s get to the fun part—making the Sour Cream Lemon Pie. This step-by-step guide will ensure your pie turns out perfectly every time.

Preheat your oven to 350°F (175°C) and set the oven rack to the middle position. This temperature is perfect for baking the crust until golden brown.
Spray a 9-inch pie pan with nonstick cooking spray to prevent sticking. This step is crucial for easy removal once the pie is ready.
In a food processor fitted with the steel blade, combine 60 salted saltine crackers, 3 tablespoons granulated sugar, 8 tablespoons unsalted butter, and 1 teaspoon kosher salt. Pulse the mixture until the crackers become coarse crumbs, which should take about 10 to 15 pulses.
Press the saltine crumbs firmly into an even layer covering the bottom and sides of the pie plate. Make sure the crust isn’t too thick, as you want it to bake evenly and hold the filling without being too soft.
Transfer the pie plate to a baking sheet. This will make it easier to handle when moving it in and out of the oven. Bake the crust for 18 to 20 minutes, or until it’s golden brown and smells heavenly. Once baked, set it aside to cool slightly.
In a large mixing bowl, whisk together 14 ounces sweetened condensed milk, 4 large egg yolks, ¼ cup heavy cream, 1 tablespoon grated lemon and/or lime zest, and ¼ teaspoon kosher salt. This mixture should be smooth and creamy.
Add 9 tablespoons fresh-squeezed lemon and/or lime juice to the bowl. Whisk until fully incorporated; the mixture will start to thicken slightly as the flavors meld together.
Pour the filling mixture into the pre-baked saltine crust and set the pie (still on the baking sheet) in the center rack of the oven. This ensures even baking.
Bake the pie for about 16 to 18 minutes, or just until the filling has set. You’ll know it’s done when the edges feel firm but the center has a slight jiggle.
Transfer the pie to a cooling rack and let it cool completely. This cooling process is essential for the filling to firm up.
In a small bowl, whisk together 1 cup sour cream and ¼ cup granulated sugar until smooth. This will be your topping. Spread the sour cream mixture evenly over the cooled pie.
If desired, sprinkle some freshly grated lemon and/or lime zest on top for an extra burst of flavor and decoration.
Refrigerate the pie for at least 4 hours, or up to overnight, before serving. This chilling time allows the flavors to deepen and meld together.

Things Worth Knowing

Use fresh citrus: Freshly squeezed lemon or lime juice gives the pie vibrant flavor compared to bottled juice.
Cool completely: Allowing the pie to cool completely before adding the sour cream topping is essential for the best texture.
Chill properly: Refrigerating the pie overnight enhances the flavors, making it even more delicious.
Watch the baking time: Every oven is different, so keep an eye on the pie to avoid overbaking it.

Helpful Notes about Sour Cream Lemon Pie

Every recipe has its little nuances, and the Sour Cream Lemon Pie is no exception. Here are some helpful notes to make your baking experience smoother:

Storage: Store your Sour Cream Lemon Pie in an airtight container in the refrigerator for up to 3 days to maintain its freshness.
Freezing: While this pie is best enjoyed fresh, you can freeze it for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn.
Pairing: This pie pairs wonderfully with a cup of tea or coffee, making it a delightful addition to your afternoon snack.
Variations: Experiment with different citrus fruits like lime or orange for a unique twist on the classic recipe.
Serving suggestion: Serve with a dollop of whipped cream on top for an extra indulgent treat.

Perfect Pairings for Sour Cream Lemon Pie

When it comes to serving your Sour Cream Lemon Pie, there are plenty of delightful options to consider. Here are some great choices to complement your dessert:

Fresh fruit salad: A light and refreshing fruit salad can balance the richness of the pie.
Light salads: Serve alongside a crisp green salad with a zesty dressing for a nice contrast.
Tea or coffee: A warm cup of tea or coffee pairs beautifully with a slice of pie, enhancing the overall experience.
Summer barbecues: Bring this pie to your next barbecue or picnic; it’s sure to be a hit!
Holiday gatherings: This pie makes an excellent dessert for holiday celebrations, bringing a refreshing end to a festive meal.
Light dinners: Ideal for serving after a light dinner, offering a sweet note without being too heavy.

FAQ

Absolutely! If you’re short on time or prefer convenience, a store-bought crust can be a great alternative. Just make sure to follow the instructions on the package for pre-baking if required. The delicious filling will still shine through, and you’ll save some time in the kitchen!

This pie really benefits from chilling in the refrigerator. Ideally, you should refrigerate it for at least 4 hours, but overnight is even better. This allows the flavors to meld and the filling to set perfectly, making it easier to slice and serve.

If fresh lemons aren’t available, you can substitute with bottled lemon juice, but fresh juice is recommended for the best flavor. You can also experiment with other citrus fruits like limes, which would give a nice twist to the pie!

Definitely! You can enhance the filling by adding a bit of lime zest or juice for a more tangy profile. Some people enjoy adding a dash of vanilla extract for a warm undertone as well. Just be cautious not to overpower the lemon flavor.

Conclusion

The Sour Cream Lemon Pie is a refreshing and delightful dessert that combines the creaminess of sour cream with the bright flavor of lemon. Its easy preparation and stunning presentation make it a perfect choice for any occasion. I truly encourage you to try making this pie; it’s sure to become a cherished recipe in your home, bringing joy and sweet memories with every slice.