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Sour cream lemon pie with whipped cream

  • Author: Fadela
  • Total Time: 55 minutes
  • Yield: 12 parts


Recipe for Lemon cream pie made with an easy cripsy pie bottom crust filled with a no-bake lemon cream mixture and served with whipped cream. ( 10 inches/ 25 cm pie dish about 10-12 parts)


Pie crust :

  • 200 g (1 1/3 cup) Flour 
  • 1 tablespoon Sugar
  • 1 pinch of salt
  • 125 g (1/2 cup or 1 stick + 1 tbsp) Butter - unsalted cut in pieces and very cold
  • 50 g (1/4 cup) Water - iced

Lemon cream filling :

  • 792 g (2 cans of 14 oz) Sweetened condensed milk
  • 120 g (1/2 cup) Sour cream
  • 120 ml (1/2 cup) Fresh lemon juice
  • Zest 2 lemons
  • 2 teaspoons Vanilla extract


Pie crust :

  1. Place flour, sugar, pinch of salt and cold butter cut into pieces in a large bowl.
  2. Mix with your fingertips until you have a sandy texture.
  3. Add the water and gather the dough to form a ball.
  4. Roll out the dough between 2 sheets of baking paper and place in the refrigerator for about 30 minutes.
  5. Line a pie dish with the pie dough and make holes with a fork.
  6. And place in the freezer for about 30 minutes
  7. Preheat the oven to 374°F / 190°C and bake bottom crust filled with ceramic balls, rice etc. for about 25 minutes.
  8. Let it cool completely.

Lemon filling:

  1. In a large bowl, place the sweetened condensed milk, sour cream, lemon juice, lemon zest and vanilla extract.
  2. Mix with a spatula or whisk until smooth.
  3. Pour the filling into the pie shell and place in the refrigerator for at least 4 hours.

Whipped cream:

  1. In a large bowl place the cold heavy cream with the confectioners' sugar and mix with an electric mixer on medium speed for about 3 to 4 minutes until stiff.
  2. Pour the whipped cream over the cold lemon cream pie, sprinkle with lemon zest and serve.


Conservation: 5 days in the refrigerator, you can also keep the lemon pie without the whipped cream up to 3 months in the freezer.

Graham cracker crust: Mix 250 g of graham cracker in a food processor and add 125 g (1/2 cup) of melted butter. Pack the mixture in the bottom of the pie dish and place it in the refrigerator for at least 30 minutes before adding the filling.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: pie, dessert
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 374
  • Sugar: 37.4 g
  • Sodium: 286.5 mg
  • Fat: 15.8 g
  • Carbohydrates: 51.3 g
  • Protein: 7.8 g
  • Cholesterol: 48.3 mg

Keywords: lemon cream pie, lemon pie, sour cream lemon pie, lemon sour cream pie, sour cream lemon pie recipe, lemon cream pie with sour cream