Sour Cream Lemon Pie

Sour Cream Lemon Pie

This recipe has gluten free notes.


  • 1 cup white sugar
  • 1/2 cup all-purpose flour (GF use Domata)
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1/2 cup sour cream
  • 3 egg yolks
  • 1/4 cup butter
  • 1 1/2 teaspoons lemon zest (we like more)
  • 1/4 cup lemon juice
  • 1 (9 inch) pie crust, baked (GF use Grandma Ferdones)


  1. In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
  2. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
  3. Pour filling into baked pie shell, and cool. Top with whipped cream if desired.