Best Lemon Sour Cream Pie
Submitted by aykayem
Best lemon sour cream pie folds tangy sour cream into a stovetop lemon curd, then crowns it with vanilla-scented meringue. Three textures in one slice: silky filling, billowy peaks, flaky crust.
YIELD
12 servingsPREP
45 minCOOK
15 minREADY
60 minBest lemon sour cream pie balances tangy filling against a sweet meringue crown, with sour cream folded into the cooled curd as the differentiating move. The dairy adds a creaminess that straight curd lacks, plus a subtle lactic tang that doubles down on the lemon acidity.
The meringue here gets a small but smart twist. A splash of vanilla extract goes in alongside the cream of tartar, giving the foam a softer, more rounded flavor that balances the sharp citrus underneath. Standard meringues skip this and end up tasting one-note sweet.
The baking step toasts the meringue tips to amber while the residual heat keeps the curd just-set underneath. A short 12 to 15 minutes in a 350°F (175°C) oven is the sweet spot.
Pro Tips
- Whisk the sugar, cornstarch, and salt together completely before adding milk. Cornstarch goes lumpy on contact with hot liquid; pre-mixed with sugar it disperses cleanly.
- Temper the egg yolks by stirring a ladle of hot milk mixture into them first before adding back to the pan. Skipping this step gives sweet scrambled eggs.
- Cool the curd before folding in the sour cream. Hot curd breaks the dairy proteins and gives a curdled, grainy texture.
- Add meringue sugar gradually, just 1 tablespoon at a time, beating well between additions. Dumping in all 6 tablespoons deflates the foam.
- Spread meringue all the way to the crust edges and seal it tight. Gaps shrink during baking and weep watery puddles underneath.
Variations
- Use a graham cracker or shortbread crust for a sweeter, sandier base.
- Stir 2 tablespoons of fresh lime juice into the curd alongside the lemon for a citrus-blend version.
- Top with toasted coconut flakes instead of meringue for a tropical twist.
Ingredients
Directions
Combine 1 cup sugar with cornstarch and salt, stirring thoroughly.
Slowly stir in milk, then cook and stir over medium heat until mixture is boiling and thickened.
Remove pan from heat. Blend a small amount of hot mixture into the slightly beaten egg yolks.
Return egg yolk mixture to hot mixture in pan, cook and stir 2 minutes over medium heat.
Add butter, lemon peel and lemon juice.
Cover and cool. Fold in sour cream.
Spoon mixture into baked pie shell. Beat egg whites with cream of tartar and vanilla until soft peaks form.
Gradually add remaining 6 tablespoons sugar, beating until stiff peaks form.
Top pie with meringue being sure to seal edges.
Bake in preheated 350℉ (180℃) oven for 12 to 15 minutes or until meringue is slightly browned.
Comments
