Sour Cream Lemon Pie with Easy Oil Crust
A tangy and creamy lemon pie featuring a smooth custard filling enriched with sour cream and topped with fluffy whipped cream. The easy oil-based crust requires no rolling or chilling, making this dessert accessible for home bakers. The bright lemon flavor balanced with rich dairy creates a perfect finish to any meal, especially during warm weather when you crave something refreshing yet indulgent.
Ingredients
Instructions
- 1
Preheat oven to 375 degrees
- 2
Whip oil and milk together with a fork for crust
- 3
Add flour, sugar, and salt to oil mixture and mix with fork until well blended
- 4
Press dough into pie pan
- 5
Bake crust for 12-15 minutes then cool completely
- 6
Mix sugar and cornstarch in large heavy saucepan for filling
- 7
Whisk in milk and lemon juice until smooth
- 8
Cook and stir over medium-high heat until thickened and bubbly
- 9
Reduce heat to low and cook and stir 2 minutes longer
- 10
Remove from heat
- 11
Whisk small amount of hot mixture into egg yolks in small bowl
- 12
Return egg mixture to pan, whisking constantly
- 13
Bring to gentle boil and cook and stir 2 minutes
- 14
Remove from heat and stir in butter and lemon peel
- 15
Cool filling without stirring
- 16
Stir sour cream into cooled filling
- 17
Add filling to cooled crust
- 18
Top with whipped cream and fresh lemon zest before serving
Tips
Cool the filling completely without stirring to prevent a skin from forming on top before adding sour cream.
Make sure to temper the egg yolks gradually with hot mixture to prevent curdling.
The oil crust works best when pressed firmly and evenly into the pan for consistent baking.
Good to Know
Store covered in refrigerator for up to 3 days
Filling can be made 1 day ahead and stored covered in refrigerator
Serve chilled, cut with sharp knife wiped between slices
Common Mistakes
Don't skip tempering the eggs or they will curdle
Avoid stirring filling while cooling to prevent skin formation
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I use a store-bought pie crust instead?
Yes, you can use a pre-baked 9-inch pie shell. Just make sure it's completely cooled before adding the filling.
How long will this pie keep in the refrigerator?
The pie will stay fresh covered in the refrigerator for up to 3 days. The texture is best within the first 2 days.
Can I freeze this lemon pie?
Not recommended as the sour cream and custard filling may separate when thawed, affecting both texture and appearance.