By Becky Hardin
Published Apr 3, 2019
Sour Cream Lemon Pie is perfectly tart and creamy. This easy lemon pie recipe is filled with simple flavors that mix together beautifully. The lemon pie filling, saltine cracker pie crust, and sour cream topping combine to create the most delicious lemon tart for spring time!
Sour Cream Lemon Pie Recipe
This Sour Cream Lemon Pie recipe is the perfect simple dessert for Easter Sunday, Mother’s Day, or any spring time occasion!
Any kind of lemon tart or lemon pie recipe is welcome around here during the spring and summer seasons. Citrus flavors just scream FRESH, and this recipe is no exception!
This sour cream pie is tart, creamy, and a little bit sweet, and overall it has such an amazing texture. The saltine cracker pie crust gives this lemon tart a light and crispy bite that balances out the smoothness of the lemon sour cream topping. And the lemon pie filling is just DELICIOUS.
A dessert like this is so perfect for spring time because it’s got something very light and airy about it, and the zestiness of the lemon is so fresh. It’s such a great thing to make for Easter, or any summer Sunday afternoon.
Make this simple Sour Cream and Lemon Tart for a delicious and easy dessert!
Lemon Pie with Sour Cream Topping
This lemon pie recipe is extra delicious thanks to the creamy lemon and sour cream topping! That slight sourness mixes perfectly with the tartness of the lemon pie filling, and a bit of sugar and condensed milk add just the right amount of sweetness.
This sour cream lemon pie is essentially three parts combined into the perfect lemon tart!
Lemon Pie Filling
The lemon pie filling is made up of egg yolks, condensed milk, heavy cream, lemon juice, and lemon zest. It’s a creamy lemon-y base sandwiched between the crust and the sour cream topping.
Saltine Cracker Crust
The saltine cracker pie crust is one of the most interesting parts of this lemon tart. Who knew you could use those salty crackers to make a delicious crust? Blend them with sugar and butter and turn them into crumbs, then mold them into a lemon pie crust!
Sour Cream Topping
This lemon sour cream topping is the perfect way to finish off this pie. Sour cream, sugar, and a bit of lemon zest turn into the creamiest topping for this lemon pie recipe. Yum!
How to Make Sour Cream Lemon Pie
This Sour Cream Lemon Tart is beyond easy to make. Like I said, it’s basically just three parts combined to make one tasty tart! Make the crust, make the filling, then top it off with the sour cream, and you’re done!
Saltine Cracker Crust:
- Place saltines, sugar, salt, and butter in a food processor, and pulse until they become coarse crumbs.
- Press the crumbs into an even layer along the bottom of the pie plate.
- Place the pie plate on a baking sheet, and bake 18-20 minutes at 350°F.
- Let it cool slightly before adding in the pie filling.
Lemon Pie Filling:
- Whisk together condensed milk, egg yolks, heavy cream, lemon zest, and salt in a mixing bowl. Then add in the lemon juice.
- Pour the filling directly into the saltine cracker crust.
- Bake for another 16-18 minutes at 350°.
- Let it cool completely before adding the topping.
Sour Cream Topping:
- Whisk together sour cream and sugar.
- Spread the topping evenly over the lemon pie filling, and sprinkle with lemon zest.
- Refrigerate the lemon pie and let it set for at least 4 hours, or overnight.
Easter Dessert Recipes
I LOVE this sour cream pie for Easter! It’s simple, it’s fresh, and it’s citrusy. I love those kinds of flavors for spring time holidays like Easter . It tastes light but is packed with flavor. So yummy!
Try these other desserts for Easter too:
- Hummingbird Cake with Dried Pineapple
- Classic Watergate Salad
- Gluten Free Lemon Bars
- Pineapple Bread Pudding
- Easy Lemon Meringue Cookies
I hope you love this lemon pie recipe as much as we do. It’s so fresh and creamy!
See the recipe card for details on how to make this Sour Cream Lemon Pie recipe. Enjoy!
If you like this recipe, try these other simple pies and tarts :
- Easy Raspberry Tart
- Best Homemade Cherry Pie
- Easy Banana Cream Pie
- Key Lime Pie Recipe
- French Silk Pie
- Fresh Strawberry Pie
Ingredients1x2x3x
For the Saltine Crust
- ▢ 60 salted saltine crackers 192 grams (1½ sleeves)
- ▢ 3 tablespoons granulated sugar 38 grams
- ▢ 8 tablespoons unsalted butter 113 grams, melted (1 stick)
- ▢ 1 teaspoon kosher salt
For the Filling
- ▢ 14 ounces sweetened condensed milk 396 grams (1 can)
- ▢ 4 large egg yolks 56 grams
- ▢ ¼ cup heavy cream 57 grams
- ▢ 1 tablespoon grated lemon and/or lime zest 6 grams
- ▢ ¼ teaspoon kosher salt
- ▢ 9 tablespoons fresh-squeezed lemon and/or lime juice 128 grams, from 4½ lemons or limes
For the Sour Cream Topping
- ▢ 1 cup sour cream 227 grams
- ▢ ¼ cup granulated sugar 50 grams
- ▢ Freshly grated lemon and/or lime zest optional
Instructions
For the Saltine Cracker Crust
- Preheat oven to 350°F and set oven rack to middle position. Spray a 9-inch pie pan with nonstick cooking spray.
- Place saltines, sugar, melted butter and salt in a food processor fitted with the steel blade. Pulse until saltines become coarse crumbs (10-15 pulses). 60 salted saltine crackers, 3 tablespoons granulated sugar, 8 tablespoons unsalted butter, 1 teaspoon kosher salt
- Press the saltine crumbs into an even layer covering the bottom and sides of the pie plate. To ensure the crust isn’t a little soft after cooking, be careful not to make it too thick.
- Transfer the pie plate to a baking sheet and bake the crust until it is golden brown and smells so good, 18-20 minutes. Leave the pie plate with the crust on the sheet pan and set aside to cool slightly after baking.
For the Filling
- In a large bowl, whisk condensed milk, egg yolks, cream, zest, and salt. Add the lemon and/or lime juice and whisk until fully incorporated. 14 ounces sweetened condensed milk, 4 large egg yolks, ¼ cup heavy cream, 1 tablespoon grated lemon and/or lime zest, ¼ teaspoon kosher salt, 9 tablespoons fresh-squeezed lemon and/or lime juice
- Pour the filling mixture into the crust and set the pie (still on the sheet pan) on the center rack of the oven.
- Bake the pie about 16-18 minutes or just until the filling has set. Transfer pie to a cooling rack and allow to completely cool.
For the Sour Cream Topping
- In a small bowl, whisk together sour cream and sugar. Spread the topping evenly over the pie and sprinkle with lemon and/or lime zest, if desired. 1 cup sour cream, ¼ cup granulated sugar, Freshly grated lemon and/or lime zest
- Refrigerate the pie at least 4 hours or up to overnight before serving.
Equipment
- Kitchen Scale
- Pie Pan
- Food Processor
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Sour Cream Lemon Pie with Saltine Crust
Equipment
- Kitchen Scale
- Pie Pan
- Food Processor
Ingredients
For the Saltine Crust
- 60 salted saltine crackers 192 grams (1½ sleeves)
- 3 tablespoons granulated sugar 38 grams
- 8 tablespoons unsalted butter 113 grams, melted (1 stick)
- 1 teaspoon kosher salt
For the Filling
- 14 ounces sweetened condensed milk 396 grams (1 can)
- 4 large egg yolks 56 grams
- ¼ cup heavy cream 57 grams
- 1 tablespoon grated lemon and/or lime zest 6 grams
- ¼ teaspoon kosher salt
- 9 tablespoons fresh-squeezed lemon and/or lime juice 128 grams, from 4½ lemons or limes
For the Sour Cream Topping
- 1 cup sour cream 227 grams
- ¼ cup granulated sugar 50 grams
- Freshly grated lemon and/or lime zest optional
Instructions
For the Saltine Cracker Crust
- Preheat oven to 350°F and set oven rack to middle position. Spray a 9-inch pie pan with nonstick cooking spray.
- Place saltines, sugar, melted butter and salt in a food processor fitted with the steel blade. Pulse until saltines become coarse crumbs (10-15 pulses). 60 salted saltine crackers, 3 tablespoons granulated sugar, 8 tablespoons unsalted butter, 1 teaspoon kosher salt
- Press the saltine crumbs into an even layer covering the bottom and sides of the pie plate. To ensure the crust isn’t a little soft after cooking, be careful not to make it too thick.
- Transfer the pie plate to a baking sheet and bake the crust until it is golden brown and smells so good, 18-20 minutes. Leave the pie plate with the crust on the sheet pan and set aside to cool slightly after baking.
For the Filling
- In a large bowl, whisk condensed milk, egg yolks, cream, zest, and salt. Add the lemon and/or lime juice and whisk until fully incorporated. 14 ounces sweetened condensed milk, 4 large egg yolks, ¼ cup heavy cream, 1 tablespoon grated lemon and/or lime zest, ¼ teaspoon kosher salt, 9 tablespoons fresh-squeezed lemon and/or lime juice
- Pour the filling mixture into the crust and set the pie (still on the sheet pan) on the center rack of the oven.
- Bake the pie about 16-18 minutes or just until the filling has set. Transfer pie to a cooling rack and allow to completely cool.
For the Sour Cream Topping
- In a small bowl, whisk together sour cream and sugar. Spread the topping evenly over the pie and sprinkle with lemon and/or lime zest, if desired. 1 cup sour cream, ¼ cup granulated sugar, Freshly grated lemon and/or lime zest
- Refrigerate the pie at least 4 hours or up to overnight before serving.
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
