Sour Cream Lemon Meringue Pie is an interesting variation on the usual Lemon Meringue. Traditional Lemon Meringue Pie is made with a water-based filling (or sometimes milk), but this filling calls for some sour cream. The sour cream, of course, makes it more of a cream pie. You could easily top this one with whipped cream, but if you are in the mood for meringue you could use this No-Weep Meringue recipe.
This is my version of the pie. Its adapted from one by Paula Deen, which you can find here.
Sour Cream Lemon Meringue Pie
Sour Cream Lemon Meringue Pie
Graham Cracker Crust:
- 1 1/2 cups graham crackers 20 squares
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 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
- 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
- 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.
- Lemon Filling: Whisk egg yolks in a bowl set next to stove.
- 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.
- Stir sour cream into cooled lemon mixture and pour/spread in pie crust. Prepare meringue.
- 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.
- 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,
Tried this recipe?Let us know how it was!
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.
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!
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).
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.
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.
More lemony goodness -yum.
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.
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.
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!