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Lemon Lush Pie

"This pie is a real winner."
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servings 339 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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  1. In a medium saucepan, combine sugar and cornstarch. Stir in milk, lemon juice, and egg yolks. Cook over medium heat until thick, stirring constantly. Remove from heat, and stir in butter or margarine and lemon peel. Cool slightly. Fold in sour cream. Spread filling in crust. Refrigerate for 2 hours until set. Store in the refrigerator.

Nutrition Facts

Per Serving: 339 calories; 19.2 g fat; 39.2 g carbohydrates; 3.7 g protein; 107 mg cholesterol; 174 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 66
  1. 81 Ratings

Most helpful positive review

So good I served it to my mother-in-law!

Most helpful critical review

This pie is a little plain. Any jam or berry sauce spooned on top will add visual interest and flavor appeal.

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Most positive
Least positive

So good I served it to my mother-in-law!

This is a great pie and very easy to make. I omitted 1/4 cup milk and added 1/4 cup extra lemon juice, since I prefer a tart pie. Turned out perfect in every way ...

Excellent pie! I reduced sugar to 3/4 cup and added an extra tablespoon of lemon juice. A walnut crumb crust made this pie exceptional. Thanks, Mary Ann.

Very good pie! I didn't change a thing and was very pleased with the results, as were my family! The lemon custard came out perfectly, and in fact would be great on its own or in a parfait wit...

This is so very tasty! I followed some of the other suggestions and reduced the milk to 3/4 cup and increased the lemon juice to 1/2 cup. I also knew my family would not care for the lemon zes...

This is quite a good pie. It is better the next day when the lemon flavor is more intense.

This recipe was excellent. Very easy to make. I decreased milk and increased lemon juice by 1/4 cup each as per another suggestion and am glad I did, I don't think it would have been very lemo...

This pie is AWESOME!!! I was looking for something that was similar to the lemon tart at LaMadeline. THIS IS IT!!! I made it directly by the recipe...wouldn't change a thing

Delicious!! Definitely reduce the milk by 1/4 cup and substitute additional lemon juice instead. I made my own pastry crust using a recipe from this site and whipped up some fresh cream to dol...