This pie is a real winner.

Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

339 calories; protein 3.7g 7% DV; carbohydrates 39.2g 13% DV; fat 19.2g 30% DV; cholesterol 107.2mg 36% DV; sodium 173.9mg 7% DV. Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/07/2003
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 ... Read More
(35)

Most helpful critical review

Rating: 3 stars
07/24/2003
This pie is a little plain. Any jam or berry sauce spooned on top will add visual interest and flavor appeal. Read More
(5)
84 Ratings
  • 5 star values: 62
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
07/26/2003
So good I served it to my mother-in-law! Read More
(35)
Rating: 5 stars
08/06/2003
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 ... Read More
(35)
Rating: 5 stars
07/24/2003
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. Read More
(31)
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Rating: 5 stars
03/03/2009
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 with some berries and fruit rather than just in the pie! I will definitely be making this again! Read More
(14)
Rating: 5 stars
11/07/2005
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 zest in the pie filling so I added it to the crust instead. (I made a graham cracker crust). It was quite lemony but got even more so after being refrigerated overnight. It definitely satisfied my craving for a lemon meringue-type pie without all the extra work. Read More
(13)
Rating: 5 stars
09/12/2003
This is quite a good pie. It is better the next day when the lemon flavor is more intense. Read More
(11)
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Rating: 5 stars
07/30/2003
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 lemony if I hadn't. I also made in a graham crust. It is chilling in my refridgerator right now and I can't wait for dessert!!! Definitely a keeper. Read More
(8)
Rating: 5 stars
06/06/2011
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 dollop on each slice. I also added fresh mint leaves as a garnish and they paired SO well with the lemon if you happened to get both in the same bite. My guests were literally picking their plates up and licking them. Read More
(7)
Rating: 5 stars
11/29/2010
OMG! I've been looking for this recipe for 20 years!! My mom used to make this every holiday..6 in fact and they would disappear within minutes of our family gathering! I could only remember that sour cream, lemon juice, eggs, butter and sugar were in the recipe... I was about 12 when mom lost the recipe. But alas, when I saw the cornstarch...I knew I'd found the right one. Eureka! I will be making this one this week!! I'm so happy this recipe was here! In 1990, We drove almost 2 hrs away to get the recipe from the original friend who shared it with mom...stopping by her work then her home to no avail. Moms old co-worker could not remember which recipe and no longer had it. She has since passed but I'll always remember Benny as moms best friend who introduced us to the best lemon pie I'd ever tasted. She was darn good at peanut brittle too. But I digress. So welcome back "lemon pie"!!! We've been suffering with horrible impersonations of you for > 20 years. If you weren't covered with whip cream, I'd hug you! yummmmm... Read More
(7)
Rating: 3 stars
07/24/2003
This pie is a little plain. Any jam or berry sauce spooned on top will add visual interest and flavor appeal. Read More
(5)