Prepare to be transported to a world of tangy, creamy bliss with this irresistible Lemon Sour Cream Pie that's so delicious, it'll make your family and friends beg for seconds! This Betty Lybert classic is not just a dessert—it's a culinary experience that perfectly balances sweet, tart, and rich flavors in every single bite. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you creating a show-stopping pie that looks like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 cup sour cream
- 1/2 cup sugar
- 1/4 cup lemon juice
- 2 eggs
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the pie will bake evenly and set properly.
- Take your pre-made pie crust and place it in a 9-inch pie dish. If it's a frozen crust, allow it to thaw according to package instructions.
- In a medium mixing bowl, combine 1 cup of sour cream and 1/2 cup of sugar. Use a whisk or electric mixer to blend them together until the mixture is smooth and the sugar is fully dissolved.
- Add 1/4 cup of lemon juice to the sour cream mixture. This will give your pie its tangy flavor. Mix well until fully combined.
- Crack 2 eggs into the bowl and add 1 teaspoon of lemon zest. Whisk everything together until the mixture is smooth and creamy, ensuring that the eggs are fully incorporated.
- Pour the lemon sour cream filling into the prepared pie crust, spreading it evenly with a spatula.
- Place the pie in the preheated oven and bake for about 30 minutes, or until the filling is set and the edges are lightly golden. You can check for doneness by gently shaking the pie; the center should be slightly firm.
- Once baked, remove the pie from the oven and allow it to cool at room temperature for about 10 minutes.
- After cooling, refrigerate the pie for at least 1 hour before serving. This will help the filling firm up further and enhance the flavors.
- When ready to serve, slice the pie into 8 equal portions. You can garnish with whipped cream or additional lemon zest if desired.
Tips
- Always use room temperature eggs and sour cream for smoother mixing and better texture.
- For an extra zesty kick, use fresh lemon juice and zest from organic lemons.
- To prevent a soggy bottom crust, consider pre-baking your pie crust for 10 minutes before adding the filling.
- Use a digital thermometer to ensure your pie is perfectly set—the internal temperature should reach around 160°F.
- For a beautiful presentation, use a microplane grater for the most delicate lemon zest.
- Allow the pie to cool completely before refrigerating to prevent condensation.
- Store the pie covered in the refrigerator and consume within 3-4 days for optimal freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
