This is the best lemon pie ever! It is always a hit. It is a family recipe that even those who do not like lemon pie, love. A must try!

Recipe Summary

10 mins
20 mins
2 hrs 30 mins
3 hrs
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Meringue (Optional):


Instructions Checklist
  • Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes.

  • Fold in sour cream; pour into the baked pie crust. Chill in the refrigerator for at least 2 hours.

  • Beat egg whites, sugar, and cornstarch together in a bowl using an electric mixer until stiff peaks form. Spread meringue on top of filling, right up to the edge of the crust.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Broil in the preheated oven until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

Nutrition Facts

378 calories; protein 5.1g; carbohydrates 47.9g; fat 19.2g; cholesterol 107.2mg; sodium 154.4mg. Full Nutrition

Reviews (3)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
2.19.21 I tasted the pie filling as it was cooking, and felt it was a bit weak in the lemon flavor, so I added 2 additional tablespoons of lemon juice and increased the cornstarch just a bit. I did want the meringue, but I used my own meringue recipe. This was creamy and succulent with just enough lemon tang, and not excessively sweet. Thanks for sharing your recipe, I’d make this again. Read More
Rating: 4 stars
This was more like pudding lemon pie! Very different no bake technique. As my husband doesn't care for meringue, went without and the filling was absolutely delicious. This would be wonderful in the summertime! Read More
Rating: 5 stars
Excellent lemon pie! Read More