Sour Cream Lemon Pie Recipe

There are certain desserts that just sing of sunshine and happiness, and for my family, Sour Cream Lemon Pie is undoubtedly one of them. From the first tangy-sweet bite to the creamy, melt-in-your-mouth texture, this pie is a guaranteed crowd-pleaser. I stumbled upon this recipe years ago, tucked away in an old cookbook, and it has since become a staple in our household. Weekends, holidays, potlucks – any excuse to bake this pie is a good one in our book! The bright lemon flavor is perfectly balanced by the rich sour cream, creating a symphony of tastes that is both refreshing and comforting. Even my pickiest eater, my son, devours slice after slice, declaring it “the best pie ever!” And honestly, I wholeheartedly agree. It’s a pie that’s easy enough for a weeknight treat yet elegant enough to grace any special occasion. If you’re looking for a dessert that will brighten your day and leave everyone wanting more, look no further. This Sour Cream Lemon Pie recipe is pure sunshine on a plate.

Ingredients

To create this slice of lemony heaven, you’ll need a selection of fresh, quality ingredients. The magic of this pie lies in the balance of tartness and sweetness, so choosing the right components is key. Let’s break down everything you’ll need for both the crust and the luscious filling.

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 12 full graham crackers): The foundation of our pie, graham crackers provide a wonderfully crumbly and slightly sweet base. Pre-made graham cracker crumbs are convenient, but for the freshest flavor, consider crushing your own. Simply pulse whole graham crackers in a food processor until finely ground. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin.
• ⅓ cup granulated sugar: A touch of sweetness to complement the graham crackers and enhance the overall crust flavor. Granulated sugar dissolves easily and provides the perfect level of sweetness.
• 6 tablespoons (3 ounces) unsalted butter, melted: The binding agent for our crust, melted butter adds richness, flavor, and helps the crumbs hold their shape. Unsalted butter allows you to control the salt content in the recipe and ensures a pure buttery flavor. Make sure the butter is completely melted but not hot.

For the Tangy Lemon Filling:

• 1 (8 ounce) package cream cheese, softened: The heart of our creamy filling, cream cheese provides a smooth, rich texture and a subtle tang that beautifully complements the lemon. It’s crucial that the cream cheese is softened to room temperature for easy blending and a lump-free filling. Full-fat cream cheese yields the best flavor and texture in this recipe.
• 1 ½ cups granulated sugar: Sweetness is essential to balance the tart lemon and sour cream. Granulated sugar dissolves smoothly into the filling, creating a perfectly sweet and balanced flavor profile.
• 1 cup sour cream: The star ingredient! Sour cream adds a signature tang and creamy richness that sets this lemon pie apart. Full-fat sour cream will provide the best flavor and texture. Make sure your sour cream is fresh and not overly watery.
• ½ cup freshly squeezed lemon juice (from about 3-4 lemons): The vibrant, zesty flavor of fresh lemon juice is what makes this pie truly sing. Bottled lemon juice can be used in a pinch, but fresh juice delivers a brighter, more nuanced flavor. Always zest your lemons before juicing them for the lemon zest ingredient.
• 2 tablespoons lemon zest (from about 2-3 lemons): Lemon zest is the finely grated outer rind of the lemon and is packed with concentrated lemon oil, adding an intense burst of citrus flavor. Use a microplane or fine grater to zest your lemons, being careful to only zest the yellow part and avoid the bitter white pith underneath.
• 4 large eggs: Eggs act as a binder and provide structure to the filling, helping it set beautifully during baking. Large eggs are standard in most baking recipes, ensuring the correct ratio of ingredients.
• ¼ teaspoon salt: A pinch of salt enhances the sweetness and balances all the flavors in the filling. Salt is a crucial ingredient in baking as it brings out the best in other flavors.

Ingredient Notes for Success:

• Fresh Lemons are Key: While bottled lemon juice is convenient, the flavor of freshly squeezed lemon juice and zest is unmatched. It truly elevates the taste of this pie.
• Softened Cream Cheese is Essential: Don’t skip the step of softening your cream cheese. Cold cream cheese will not blend smoothly and can result in a lumpy filling. Allow it to sit at room temperature for at least 30 minutes, or microwave it in short bursts (10-15 seconds at a time) until softened, being careful not to melt it.
• Full-Fat Dairy for Richness: For the best flavor and texture, use full-fat cream cheese and sour cream. Reduced-fat versions may alter the consistency and richness of the pie.
• Quality Graham Crackers: Choose a brand of graham crackers that you enjoy the taste of, as their flavor will contribute significantly to the crust.

By gathering these high-quality ingredients, you’re already well on your way to baking a truly exceptional Sour Cream Lemon Pie.

Instructions

Now that we have all our ingredients ready, let’s dive into the step-by-step instructions for creating this delicious Sour Cream Lemon Pie. Follow these directions carefully for a perfectly baked pie every time.

Step 1: Prepare the Graham Cracker Crust

1. Preheat Oven to 350°F (175°C): Start by preheating your oven to the correct temperature. This ensures the crust bakes evenly and sets properly.
2. Combine Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well with a fork until all the crumbs are moistened and the mixture resembles damp sand.
3. Press into Pie Plate: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup or your fingers to firmly press the crumbs and create a smooth, even crust. Ensure the crust is uniformly thick to prevent any thin spots that might crumble later.
4. Pre-bake the Crust (Optional but Recommended): For a crispier crust, pre-bake it for 8-10 minutes in the preheated oven. This step helps to set the crust and prevent it from becoming soggy when the filling is added. If you prefer a softer crust, you can skip this step.
5. Cool Slightly: Remove the pre-baked crust from the oven and let it cool slightly while you prepare the filling. This prevents the hot filling from softening the crust too much before baking.

Step 2: Make the Tangy Lemon Filling

1. Beat Cream Cheese and Sugar: In a large bowl, using an electric mixer (hand mixer or stand mixer), beat the softened cream cheese and granulated sugar together until smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is well combined. This step is crucial for a lump-free filling.
2. Incorporate Sour Cream: Add the sour cream to the cream cheese mixture and beat until just combined. Be careful not to overmix at this stage, as overmixing can lead to a thinner filling.
3. Add Lemon Juice and Zest: Pour in the fresh lemon juice and add the lemon zest to the mixture. Beat until just combined and the lemon juice is fully incorporated. The mixture will become slightly thinner as the lemon juice is added.
4. Whisk in Eggs: In a separate small bowl, lightly whisk the eggs. Gradually add the whisked eggs to the cream cheese mixture, beating on low speed until just combined. Again, avoid overmixing. Overmixing after adding eggs can incorporate too much air, potentially causing cracks in the pie during baking.
5. Stir in Salt: Add the salt and stir gently to incorporate it evenly into the filling.

Step 3: Bake the Pie

1. Pour Filling into Crust: Pour the prepared lemon filling into the cooled graham cracker crust, spreading it evenly.
2. Bake: Bake in the preheated 350°F (175°C) oven for 30-35 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The center should look just set, not completely firm. Overbaking can result in a dry or cracked pie.
3. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack at room temperature. As the pie cools, the filling will continue to set and firm up. Do not attempt to slice the pie while it is still warm, as the filling will be too soft.

Step 4: Chill and Serve

1. Chill in Refrigerator: Once the pie has cooled to room temperature, cover it loosely with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the pie to fully set and for the flavors to meld together beautifully.
2. Slice and Serve: Before serving, you can garnish the pie with whipped cream, fresh berries, or a dusting of powdered sugar (optional). Slice and enjoy!

Troubleshooting Tips During Baking:

• Cracking: If your pie cracks during baking, it could be due to overbaking or baking at too high a temperature. Make sure to bake at 350°F (175°C) and don’t overbake. A slight jiggle in the center is okay when you remove it from the oven. Cracks can also be minimized by not overmixing the filling after adding the eggs.
• Soggy Crust: Pre-baking the crust helps prevent a soggy bottom. Also, ensure the crust is pressed firmly and evenly.
• Uneven Baking: Rotate the pie halfway through baking to ensure even browning and baking.

By following these detailed instructions, you’ll be well on your way to creating a perfectly baked, tangy, and creamy Sour Cream Lemon Pie that everyone will love.

Nutrition Facts

Understanding the nutritional content of your favorite desserts can help you make informed choices. Here’s an estimated breakdown of the nutrition facts for a serving of Sour Cream Lemon Pie. Please note that these values are estimates and can vary based on specific ingredient brands and serving sizes.

Servings: 8

Serving Size: 1 slice (approximately 1/8 of the pie)

Approximate Nutrition Facts Per Serving:

• Calories: 420-480 kcal
• Total Fat: 28-32g
  • Saturated Fat: 17-20g
  • Trans Fat: 0g (naturally occurring in dairy, minimal)
  • Monounsaturated Fat: 8-10g
  • Polyunsaturated Fat: 1-2g
• Cholesterol: 150-180mg
• Sodium: 250-300mg
• Total Carbohydrates: 40-45g
  • Dietary Fiber: 1-2g
  • Sugars: 30-35g (added and naturally occurring)
• Protein: 5-7g

Important Notes on Nutrition:

• High in Fat and Sugar: As with most pies, Sour Cream Lemon Pie is relatively high in fat and sugar. This is primarily due to the cream cheese, sour cream, butter in the crust, and sugar used in the filling.
• Moderate Calories: A slice of this pie is moderately caloric, making it a treat best enjoyed in moderation as part of a balanced diet.
• Source of Calcium: Dairy ingredients like cream cheese and sour cream provide some calcium.
• Not a Significant Source of Vitamins and Minerals: While lemons provide Vitamin C, the baking process and other ingredients dilute the overall vitamin and mineral content.
• Estimates Only: These are estimates. Actual nutrition facts can vary based on the specific brands and types of ingredients used, as well as the exact serving size. For more precise nutrition information, you can use online nutrition calculators and input the specific ingredients you use.

Enjoy in Moderation: Sour Cream Lemon Pie is a delicious indulgence. Being aware of its nutritional profile allows you to enjoy it as a treat within a balanced eating plan.

Preparation Time

Planning your baking schedule is crucial, especially when you’re expecting guests or working with a busy schedule. Here’s a breakdown of the preparation time for Sour Cream Lemon Pie.

Total Estimated Time: Approximately 5-6 hours (including chilling time)

Breakdown:

• Active Prep Time: 25-30 minutes
  • This includes:
    • Crushing graham crackers (if making crumbs from scratch): 5 minutes
    • Making the graham cracker crust: 5 minutes
    • Preparing the lemon filling: 15-20 minutes
• Bake Time: 30-35 minutes
• Cooling Time (at room temperature): 1-2 hours
• Chilling Time (in refrigerator): Minimum 4 hours, preferably overnight (recommended for best texture)

Time Saving Tips:

• Use Pre-made Graham Cracker Crumbs: This saves about 5 minutes of active prep time.
• Soften Cream Cheese in Advance: Take the cream cheese out of the refrigerator well in advance (at least 30 minutes) to ensure it softens properly, speeding up the mixing process.
• Zest and Juice Lemons Simultaneously: Zest your lemons before juicing them to streamline the process.
• Make Ahead: The pie can be made a day or two in advance and stored in the refrigerator, making it a perfect dessert for entertaining. In fact, chilling overnight is recommended for the best flavor and texture.

Planning Recommendation:

For best results and a relaxed baking experience, start preparing the pie at least 6 hours before you plan to serve it, or ideally the day before. This allows ample time for baking, cooling, and chilling, ensuring the pie is perfectly set and delicious when you’re ready to enjoy it. The active prep time is relatively short, making this pie a manageable recipe even on a busy day, as long as you factor in the cooling and chilling time.

How to Serve

Sour Cream Lemon Pie is delicious on its own, but the right serving suggestions can elevate the experience even further. Here are some delightful ways to serve this tangy treat:

• Classic and Simple:
  • Plain Slice: Sometimes, the best way to appreciate the pie is simply as is. A slice of chilled Sour Cream Lemon Pie is refreshing and satisfying on its own.
  • Dusting of Powdered Sugar: A light dusting of powdered sugar adds a touch of sweetness and elegance, visually enhancing the pie.
• With Creamy Toppings:
  • Whipped Cream: A dollop of freshly whipped cream (lightly sweetened or unsweetened) complements the tartness of the lemon beautifully, adding a creamy contrast.
  • Sour Cream or Crème Fraîche: For an extra tangy kick, serve with a spoonful of sour cream or crème fraîche. This enhances the sour cream element of the pie and adds a cool, smooth texture.
• Fresh Fruit Pairings:
  • Berries: Fresh berries like raspberries, blueberries, or strawberries are fantastic pairings. Their sweetness and slight tartness harmonize with the lemon flavor. Arrange them artfully around or on top of the pie slice.
  • Lemon Slices or Wedges: For a visual garnish and to emphasize the lemon flavor, add thin slices or wedges of fresh lemon.
  • Candied Lemon Peel: Candied lemon peel offers a sweet and chewy texture and a concentrated lemon flavor, adding a sophisticated touch.
• Other Delicious Accompaniments:
  • Vanilla Ice Cream or Frozen Yogurt: A scoop of vanilla ice cream or frozen yogurt creates a delightful contrast of temperatures and textures. The vanilla flavor complements the lemon without overpowering it.
  • Mint Sprigs: Fresh mint sprigs add a touch of freshness and visual appeal as a garnish. The subtle minty aroma enhances the overall experience.
  • Graham Cracker Crumbs (for Garnish): Sprinkle some extra graham cracker crumbs around the pie slice for added texture and to tie it back to the crust.
• Serving Occasions:
  • Dessert After Dinner: Perfectly refreshing after a rich meal.
  • Afternoon Tea or Brunch: A delightful addition to afternoon tea or brunch spreads.
  • Potlucks and Gatherings: Always a crowd-pleaser at potlucks, picnics, and family gatherings.
  • Special Occasions: Elegant enough for birthdays, holidays, or any celebration.

Serving Temperature:

• Chilled: Sour Cream Lemon Pie is best served chilled straight from the refrigerator. The cold temperature enhances the refreshing lemon flavor and the firm texture of the filling.

By considering these serving suggestions, you can tailor the presentation and accompaniments to your preference and create a memorable dessert experience with your Sour Cream Lemon Pie.

Additional Tips for Baking the Perfect Sour Cream Lemon Pie

Mastering any recipe is often about learning the little tricks and tips that can elevate it from good to exceptional. Here are five additional tips to help you bake the perfect Sour Cream Lemon Pie every time:

1. Zest First, Juice Later: Always zest your lemons before you juice them. It’s much easier to zest a whole lemon than to try and zest a squeezed half. This ensures you get the maximum amount of flavorful zest without struggling. Use a microplane or fine grater for the best results, and only zest the yellow part of the rind, avoiding the bitter white pith underneath.
2. Don’t Overmix the Filling: Overmixing the filling, especially after adding the eggs, can incorporate too much air, which can lead to cracks on the surface of the pie during baking. Mix the ingredients until just combined. A few streaks of unincorporated ingredients are fine – they will blend in during baking. Gentle mixing is key to a smooth and crack-free filling.
3. Bake Until Just Set: The key to a perfectly textured Sour Cream Lemon Pie is to bake it until the filling is set around the edges but still slightly jiggly in the center. It should not be completely firm when you take it out of the oven. The residual heat will continue to cook the filling as it cools, and it will set up beautifully in the refrigerator. Overbaking will result in a dry and potentially cracked pie.
4. Chill Thoroughly for Best Texture and Flavor: Chilling the pie for at least 4 hours, and preferably overnight, is crucial. This allows the filling to fully set and firm up, resulting in the perfect creamy texture. Chilling also allows the flavors to meld and deepen, enhancing the overall taste of the pie. Don’t rush the chilling process – it’s worth the wait!
5. Use a Springform Pan (Optional for Easier Serving): While a standard pie plate works perfectly, you can also bake this pie in a springform pan. This makes it incredibly easy to remove the pie from the pan for serving, especially if you want to present it beautifully on a platter. Just ensure your springform pan is also 9 inches in diameter to maintain the correct pie proportions. If using a springform pan, the crust pressing technique remains the same – press the crumbs into the bottom and up the sides.

By incorporating these additional tips into your baking process, you’ll be well-equipped to create a Sour Cream Lemon Pie that is not only delicious but also visually appealing and perfectly textured. Happy baking!

FAQ – Frequently Asked Questions about Sour Cream Lemon Pie

Got questions about making Sour Cream Lemon Pie? You’re not alone! Here are answers to some frequently asked questions to help you bake with confidence:

Q1: Can I use bottled lemon juice instead of fresh lemon juice?

A: While fresh lemon juice is highly recommended for the best flavor, you can use bottled lemon juice in a pinch. However, be aware that bottled lemon juice often has a less bright and nuanced flavor compared to fresh. If using bottled juice, try to opt for a high-quality brand and consider adding a little extra lemon zest to compensate for the flavor difference. Freshly squeezed lemon juice truly elevates the taste of this pie.

Q2: Can I make this pie ahead of time?

A: Absolutely! In fact, Sour Cream Lemon Pie is an excellent make-ahead dessert. It needs to chill for at least 4 hours to set properly, and it can be made up to 2-3 days in advance and stored in the refrigerator. Many bakers find that the flavor even improves after a day or two in the fridge as the flavors meld together. This makes it perfect for entertaining or busy schedules.

Q3: My pie cracked on top – what did I do wrong?

A: Pie cracking can be frustrating, but it’s often due to a few common reasons:
* Overbaking: Overbaking is the most frequent cause. Make sure to bake the pie until the edges are set but the center is still slightly jiggly.
* Oven Temperature Too High: Ensure your oven temperature is accurate and not running too hot.
* Overmixing the Filling: Overmixing after adding the eggs can incorporate too much air, leading to cracks. Mix gently until just combined.
* Temperature Shock: Avoid drastic temperature changes. Let the pie cool gradually at room temperature before refrigerating.

Q4: Can I freeze Sour Cream Lemon Pie?

A: Yes, you can freeze Sour Cream Lemon Pie, although the texture might slightly change upon thawing. For best results:
* Freeze after Baking and Cooling: Bake and cool the pie completely.
* Wrap Tightly: Wrap the pie tightly in plastic wrap, then in foil, to prevent freezer burn.
* Freeze for up to 2-3 Months: For optimal quality, consume within 2-3 months.
* Thaw in Refrigerator: Thaw the pie in the refrigerator overnight before serving.

Q5: Can I use a different type of crust?

A: While graham cracker crust is classic for Sour Cream Lemon Pie, you can experiment with other crusts:
* Shortbread Crust: A buttery shortbread crust would complement the lemon filling nicely.
* Pastry Crust: A traditional flaky pastry crust could also be used, though it will be a different texture than the crumb crust.
* Nilla Wafer Crust: For a sweeter variation, a Nilla wafer crust could be delicious.

When substituting crusts, ensure it’s pre-baked or par-baked as needed for the chosen crust type to prevent a soggy bottom.

Hopefully, these FAQs address your questions and give you even more confidence to bake a fantastic Sour Cream Lemon Pie! If you have any other queries, don’t hesitate to ask – and happy baking!

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