Sour Cream Lemon Meringue Pie

We had guests yesterday, so I had an excuse to make not one but two new recipes. The first was the lemon blueberry bars, which I gave away pretty quickly and which were very well received and the second, a sour cream lemon meringue pie.

I don’t make a lot of lemon meringue pies. Not because I don’t like them but because….well, I don’t know. I love meringue. What convinced me to actually make a pie was this unique recipe from Paula Deen. It’s a lemon meringue pie with a creamy, opaque filling. Paula’s original recipe is here I followed her directions, but with some changes.

1) Included a graham cracker crust recipe and 2) used a no-weep meringue recipe and 3) used more lemon than Paula.

My version is below. Paula’s version is here.

Sour Cream Lemon Meringue Pie


Sour Cream Lemon Meringue Pie
Prep time
Cook time
Total time
Sour Cream Lemon Meringue Pie
Recipe type: Dessert
Cuisine: American
Serves: 8
Graham Cracker Crust:
  • 1 1/2 cups graham crackers (20 squares)
  • 1/4 cup granulated sugar
  • 6 tablespoons melted butter
Lemon Filling:
  • 3 large egg yolks
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 cup milk (whole)
  • 4 tablespoons butter
  • 1/4 to 1/2 cup lemon juice (read directions before adding)
  • 1 tablespoon lemon zest
  • 1 cup sour cream
No-Weep Meringue:
  • 1 tablespoon cornstarch
  • 2 tablespoons plus 1/2 cup water
  • 3 large egg whites, room temp
  • 6 tablespoons granulated sugar
  • Pinch baking soda
  • 1 teaspoon vanilla
  1. Crust: Combine graham cracker crumbs and sugar. Stir in melted butter. Press into a 9 or 10 inch round pie plate. Set on a cookie sheet and bake at 375 for 8 to 10 minutes. Cool completely.
  2. Lemon Filling: Whisk egg yolks in a bowl set next to stove.
  3. Combine sugar and cornstarch in a small saucepan. Whisk in half cup of the milk. Add remaining milk and turn heat to medium. Cook, whisking constantly, until mixture is thick. Carefully spoon or pour a little of the milk mixture into the bowl of egg yolks, stirring well – this tempers the yolks. Add yolk mixture back to saucepan and bring to a low boil. Cook, whisking constantly, for 2 minutes. Remove from heat and add butter. Stir until butter melts, then add 1/4 cup lemon juice. Test to see if it’s lemony enough for you and if not, add remaining lemon juice and zest until you are satisfied with the lemon level. Let cool completely in the saucepan.
  4. Stir sour cream into cooled lemon mixture and pour/spread in pie crust. Prepare meringue.
  5. Meringue: In a small cup, dissolve cornstarch in 2 tablespoon of the water. Bring remaining 1/2 cup water to a boil in a small saucepan. Add cornstarch mixture to boiling water and cook, whisking stirring constantly, until clear and thickened. Let stand until completely cool.
  6. Using an electric mixer, beat eggs until foamy. Gradually (1 tablespoon at a time) beat in sugar. Reduce mixer to low and add baking soda and vanilla. Raise mixer speed back to high and beat in cornstarch/syrup mixture, beating until thick and fairly stiff. Spread over a cooled filling. Bake at 350 degrees for 15 minutes or until golden brown. Let cool on a wire rack and chill pie for at least 2 hours or until ready to serve.
Cook time includes chill time. This pie improves after a full night in the refrigerator,

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  1. says

    I have made this pie many, many times and it is always delicious! I usually do a whipped cream topping because my meringue throws tantrums and falls. But the meringue looks so good in your picture I may have to try again!

  2. says

    Hi Megan,

    I’m happy to hear from another baker who makes this pie. I really thought it was good and the guests did do. It was kind of like a cream pie in meringue pie form. In fact, after I put the filling in the crust, I considered covering it with whipped cream instead of meringue.

    I’m glad I stuck with the meringue, though. I always hesitate to make it because it can be tricky, but this meringue didn’t post any problems and was super simple.

    Another good thing about the meringue is it lightens the pie slightly and makes it not quite so rich. I have leftover pie today and am going to try not to eat all the meringue off it.

  3. says

    OUCH – my mouth did one of those spasm watering things, where the mouthwatering is so intense it hurts. I know what I’m making this weekend. And last night I’d decided not to bake for awhile because I need to take off a few pounds. Oh well.

  4. says

    It has been so long since we’ve made a lemon meringue pie! Last year we did an ice cream version of it that was tasty.

  5. Jennifer says

    I have never made a lemon meringue pie! (Okay, you don’t know how crazy that is.. I bake a lot-most everyday-and am not intimidated by the meringue, so I have no excuse!) I’ll have to make it this weekend, after a trip to the grocery store…

    And I love the idea that it’s a cross between a cream pie and a meringue pie; I love cream pies.
    I also love sour cream in baking applications.. so good.

  6. judi0044 says

    Great warm weather dessert, Anna. I ended up closer to using 6 oz. of lemon juice from the last of my lemons. They weren’t too flavorful so I added just a bit of lemon extract. I think I’ll chill for now and see if our humidity departs before I try the meringue (or use whipped cream).

  7. Heidi says

    A pie similar to this is very popular in my family – a sour cream lemon pie but with whipped cream on top instead of meringue. yum!

  8. Michael says

    We just made this, and I wanted to mention a big tip.

    Let the pie sit overnight before devouring! I don’t know why it is, but that made a HUGE difference in the flavor. It went from ‘great’ to ‘mind blowingly good’. Chill the pie! Your patience will be rewarded.

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