Martha's Lemon Cream Pie with Sour Cream

Bright, zesty, and irresistibly creamy, Martha's Lemon Cream Pie with Sour Cream is the perfect dessert for citrus lovers. This recipe features a buttery graham cracker crust baked to golden perfection, filled with a luscious lemon custard made from fresh lemon juice, lemon zest, and egg yolks for a velvety texture. The secret twist? A tangy layer of sour cream spread across the top, enhancing the pie’s creamy richness while balancing the sweetness of the filling. With just 20 minutes of prep time and a beautiful garnish of whipped cream or lemon slices, this easy-to-make pie is a show-stopping treat for any occasion. Whether you're hosting a summer gathering or simply craving a slice of sunshine, this chilled dessert is a refreshing finale that will leave everyone asking for seconds.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 3 tablespoons Granulated sugar (for crust)
• 6 tablespoons Unsalted butter, melted
• 0.75 cup Granulated sugar (for filling)
• 3 tablespoons Cornstarch
• 1.5 cups Whole milk
• 0.5 cup Lemon juice, freshly squeezed
• 4 large Egg yolks
• 3 tablespoons Unsalted butter (for filling)
• 1 tablespoon Lemon zest, finely grated
• 0.5 cup Sour cream
• 1 cup Whipped cream (optional, for garnish)
• 1 piece Lemon slices or zest (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Mix until the texture resembles wet sand.

Step 3

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Step 4

In a medium saucepan, whisk together 3/4 cup of granulated sugar and cornstarch. Gradually add the milk, whisking constantly to avoid lumps.

Step 5

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble (about 5-7 minutes). Reduce the heat to low.

Step 6

In a small bowl, whisk the egg yolks together. Slowly add about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper them.

Step 7

Pour the tempered egg mixture back into the saucepan and whisk to combine. Cook over medium-low heat for another 2-3 minutes, stirring frequently, until thickened.

Step 8

Remove the saucepan from heat and whisk in the lemon juice, butter, and lemon zest until smooth. Pour the lemon filling into the cooled graham cracker crust and smooth the surface with a spatula.

Step 9

Allow the pie to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or until fully set.

Step 10

Once the pie has set, spread the sour cream evenly over the top of the filling.

Step 11

Optional: Garnish the pie with whipped cream and a few slices of lemon or a sprinkle of lemon zest for a decorative touch.

Step 12

Serve chilled. Slice and enjoy the perfect balance of tangy lemon and creamy sweetness!

Nutrition Facts

Serving size	(1436.2g)

Amount per serving	% Daily Value*
Calories	4036.6

Total Fat 253.6g	0%
Saturated Fat 153.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1355.0mg	0%
Sodium 1423.1mg	0%
Total Carbohydrate 402.4g	0%
Dietary Fiber 5.8g	0%
Total Sugars 277.1g
Protein 44.8g	0%

Vitamin D 255.2IU	0%
Calcium 983.0mg	0%
Iron 8.7mg	0%
Potassium 1223.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 4.4%

Carbs: 39.5%