Easy Lemon Cream Pie

Get ready for the most refreshing, cloud-like dessert you’ll ever taste! This lemon cream pie combines bright citrus punch with silky smooth texture that’ll make your taste buds dance. It’s the perfect balance of sweet and tangy that’ll have everyone begging for seconds.

What makes this pie extra special is the secret ingredient – sour cream! It adds an incredible richness and subtle tang that takes this from good to absolutely heavenly. Plus, the filling comes together in just minutes on the stovetop, no baking required.

Ingredients

For the Crust:

• 1 pre-baked 9-inch pie crust

For the Lemon Filling:

• 1 cup granulated sugar
• 3 tablespoons + 1½ teaspoons cornstarch
• 1 cup milk
• ½ cup fresh lemon juice (about 2-3 lemons)
• 3 large egg yolks, lightly beaten
• ¼ cup butter, softened
• Zest of 1 lemon (about ½ tablespoon)
• 1 cup sour cream

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2-3 tablespoons powdered sugar

Steps

1. Create the lemon filling base: In a small bowl, lightly beat 3 egg yolks with a fork until just combined – don’t overmix. In a large saucepan, whisk together 1 cup sugar and cornstarch until no lumps remain. Gradually whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly with a rubber spatula (metal can react with citrus), until mixture thickens and bubbles (8-10 minutes).
2. Master the tempering technique: Reduce heat to medium-low. The key to silky smooth filling is proper tempering. Very slowly add 3-4 tablespoons of hot filling to egg yolks, whisking constantly. This gradually brings up the egg temperature to prevent scrambling. Add warmed egg mixture back to pan in a thin stream, whisking constantly. Cook until gently bubbling (2 minutes exactly).
3. Perfect the filling texture: Remove from heat and immediately add butter and lemon zest. Stir until butter is completely melted and mixture is glossy. Let cool for 5-7 minutes (filling should be warm but not hot). Gently fold in sour cream until completely smooth – don’t overmix or you’ll lose the light texture.
4. Chill properly: Pour filling into pre-baked crust. Press plastic wrap or parchment directly onto surface (prevents skin from forming). Refrigerate for at least 3 hours or until completely set (40°F/4°C internal temperature).
5. Create perfect whipped cream: In a chilled mixing bowl, beat heavy cream starting on low speed. Gradually increase to medium-high, adding powdered sugar in small amounts. Beat until stiff peaks form (3-4 minutes) – when beater is lifted, peaks should stand straight up without flopping over.

Smart Swaps

• Replace sour cream with 1 cup Greek yogurt for extra protein
• Use ¾ cup honey instead of sugar for natural sweetness
• Try graham cracker or shortbread crust instead of traditional pie crust

Make It Diabetes-Friendly

• Replace sugar with 1 cup monk fruit sweetener (zero glycemic impact)
• Use almond milk instead of regular milk (reduces carbs by 12g per serving)
• Top with 2 tablespoons whipped cream per slice instead of ¼ cup
• Total carbs per serving: 18g (vs 32g in original)

Pro Tips

• Use room temperature eggs for smoother filling
• Chill bowl and beaters for perfect whipped cream
• Zest lemons before juicing
• Press plastic wrap directly on filling surface to prevent skin formation