Best 6 Citrus Sour Cream Pie Recipes

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Indulge in the delightful Citrus Sour Cream Pie, a symphony of tangy citrus flavors and creamy richness. This classic dessert features a flaky pie crust filled with a luscious filling made from fresh lemon, lime, and orange juices, complemented by the smooth texture of sour cream. Topped with a delicate meringue, this pie is a perfect balance of tart and sweet, making it a favorite among citrus enthusiasts.

This recipe includes variations to cater to different tastes and dietary preferences. For a vegan version, we offer a plant-based sour cream alternative, ensuring that everyone can enjoy this delectable treat. Additionally, we provide instructions for a gluten-free pie crust, allowing those with gluten sensitivities to savor this citrus delight.

Whether you're a seasoned baker or just starting out, this recipe is meticulously detailed to guide you through each step of the process. From preparing the flaky pie crust to achieving the perfect meringue topping, we provide clear instructions and helpful tips to ensure success.

So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of citrus flavors with our Citrus Sour Cream Pie. Let's begin!

Let's cook with our recipes!

SOUR CREAM-LEMON PIE



Sour Cream-Lemon Pie image

I first tasted this pie at a local restaurant and hunted around until I found a similar recipe-now it's my husband's favorite. -Martha Sorensen, Fallon, Nevada

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup whole milk
1/2 cup lemon juice
3 large egg yolks, lightly beaten
1/4 cup butter, cubed
1 tablespoon grated lemon zest
1 cup sour cream
1 cup heavy whipping cream, whipped

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. , In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon zest. Cool without stirring., Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.

Nutrition Facts : Calories 437 calories, Fat 26g fat (15g saturated fat), Cholesterol 145mg cholesterol, Sodium 197mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON SOUR CREAM PIE



Lemon Sour Cream Pie image

Creamy, dreamy lemon sour cream pie could be my favorite pie recipe of all time!

Provided by Lauren Allen

Categories     Dessert

Time 30m

Number Of Ingredients 11

1 9-inch homemade pie crust (, baked and cooled)
1 cup granulated sugar
3 Tablespoon + 1 1/2 teaspoons cornstarch
1 cup milk
1/2 cup fresh lemon juice ((about 2-3 lemons))
3 large egg yolks (, lightly beaten)
1/4 cup butter (, softened)
Zest of one lemon (, about 1/2 tablespoon)
1 cup sour cream
1 cup heavy whipping cream
2 Tablespoons granulated sugar

Steps:

  • Crack eggs in a small bowl, beat slightly with a fork and set aside.
  • In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
  • Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don't cook when added to the hot saucepan.) Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
  • Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.

Nutrition Facts : Calories 257 kcal, Carbohydrate 23 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 98 mg, Sodium 68 mg, Sugar 20 g, ServingSize 1 serving

SOUR CREAM LEMON PIE



Sour Cream Lemon Pie image

This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.

Provided by Michelle Davis

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 11h

Yield 8

Number Of Ingredients 10

1 cup white sugar
½ cup all-purpose flour
½ teaspoon salt
2 cups milk
½ cup sour cream
3 egg yolks
¼ cup butter
1 ½ teaspoons lemon zest
¼ cup lemon juice
1 (9 inch) pie crust, baked

Steps:

  • In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
  • Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
  • Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g

FLORIDA CITRUS PIE



Florida Citrus Pie image

If you love Key-lime pie, try this easy citrus-spiked custard pie-it's our tribute to the Sunshine state. The press-in crust gets baked ahead of time, and the creamy contents are a no-bake, fill-and-chill formula that is perfect for a holiday feast where oven space is at a premium.

Provided by Greg Lofts

Categories     Pie & Tarts Recipes

Time 5h40m

Yield Serves 10 to 12

Number Of Ingredients 14

1/2 cup walnut halves or pieces
6 tablespoons unsalted butter, softened
1 large egg yolk
1/3 cup sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
3/4 cup unbleached all-purpose flour
1 cup sugar
1/3 cup cornstarch
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 teaspoon finely grated orange zest, plus 1 cup fresh juice (from 2 to 3 large)
4 large egg yolks
2 teaspoons finely grated lemon zest, plus 3/4 cup fresh juice (from 3 to 4 large)
3 tablespoons unsalted butter
Sour Whipped Cream, for serving

Steps:

  • For the Crust: Preheat oven to 350°F. Spread walnuts on a rimmed baking sheet in a single layer. Toast until fragrant, 12 to 14 minutes. Let cool slightly, then finely chop. In a large bowl (or a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour and walnuts to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
  • Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Prick at 1-inch intervals with the tines of a fork; refrigerate until firm, about 20 minutes or, covered, up to 1 day.
  • Bake crust 15 minutes; if it's puffing in places, flatten it with the bottom of a dry measuring cup. Continue baking until crust is golden brown and set, 10 to 12 minutes more. Let cool on a wire rack.
  • For the Filling: Meanwhile, in a medium saucepan, whisk together sugar, cornstarch, and salt to combine. Whisk in juice, 1/3 cup water, and egg yolks until smooth. Cook over medium-high heat, whisking, until mixture comes to a boil and thickens. Boil 30 seconds; remove from heat. Stir in orange zest, lemon zest and juice, and butter until smooth. Immediately pour into baked crust; smooth top. Let cool slightly, then refrigerate until cold and set firmly, at least 4 hours or, loosely covered (once cold), up to 1 day. Cut into wedges and serve cold, with whipped cream.

LEMON-SOUR CREAM PIE



Lemon-Sour Cream Pie image

Request: "A co-worker of mine would like to get the recipe for Sour Cream Lemon Pie that was prepared by the Orchards' Restaurants here in northern Minnesota. Thank you."

Provided by Mary Lord

Categories     Pie

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 9

3 1/2 tablespoons cornstarch
1 cup sugar
1/4 cup butter
1 cup sour cream
1 tablespoon lemon, rind of
1/2 cup lemon juice
3 egg yolks, beaten
1 cup milk
1 cup heavy cream, whipped

Steps:

  • In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice and egg yolks and milk.
  • Cook on medium heat until thick, stirring constantly.
  • Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell.
  • Cover with whipped cream.
  • Store in refrigerator.
  • "From Simple Meals (Lively50)" - - - - - - - - - - - - - - - - - -

Nutrition Facts : Calories 360.8, Fat 25.1, SaturatedFat 15.1, Cholesterol 137.5, Sodium 103.4, Carbohydrate 32.6, Fiber 0.2, Sugar 26.4, Protein 3.2

LEMON CREAM PIE



Lemon Cream Pie image

Serve up a slice of sunshine with this fluffy cream pie

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 9

1 recipe Our Favorite Pie Crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Steps:

  • Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
  • Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
  • Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
  • In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

Tips:

  • Chill the Ingredients: Before you start making the pie, chill the sour cream, cream cheese, and butter. This will help the pie to set properly and give it a smooth texture.
  • Use Fresh Citrus Juice: Freshly squeezed citrus juice will give your pie the best flavor. If you don't have fresh citrus juice on hand, you can use bottled juice, but be sure to use 100% pure juice.
  • Don't Overmix the Filling: Overmixing the filling will make it tough. Mix the filling just until the ingredients are combined.
  • Bake the Pie at a Moderate Temperature: Bake the pie at 350 degrees Fahrenheit for 45-50 minutes, or until the filling is set. If you bake the pie at a higher temperature, the filling may curdle.
  • Chill the Pie Before Serving: After baking, let the pie cool completely before chilling it for at least 4 hours, or overnight. This will help the pie to set properly and develop its full flavor.

Conclusion:

This citrus sour cream pie is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be customized to your liking. With its creamy filling, tangy citrus flavor, and graham cracker crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this citrus sour cream pie a try. You won't be disappointed!

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