Sour Cream Lemon Pie Marie Callender’s Recipe: Tangy Cream Filling in a Buttery Crust

This pie captures the bright, creamy magic of Marie Callender’s original with a buttery crust and tangy lemon filling. I’ve tested it repeatedly to ensure the perfect balance of sweet and tart.

The sour cream base creates a rich, velvety texture that holds its shape beautifully, while the lemon curd layer adds that signature zing. It’s a foolproof dessert that always impresses.

Ingredients for Sour Cream Lemon Pie Marie Callender’s

A buttery crust and tangy lemon filling come together in this classic pie.

The crust requires cold, unsalted butter—Land O’Lakes or Kerrygold are reliable choices. Use all-purpose flour like King Arthur for consistent results. The butter must stay cold until mixed to prevent a tough crust. Measure your flour by spooning and leveling (don’t scoop directly from the bag) for accuracy. A food processor makes quick work of the dough, but a pastry cutter works too.

No sour cream? Full-fat Greek yogurt works as a substitute. For extra zing, add 1-2 tablespoons more lemon juice. If you’re short on fresh lemons, bottled juice at half the amount (it’s more concentrated) plus extra zest helps. The cornstarch can be replaced with instant tapioca at the same quantity if that’s what you have on hand.

The pie keeps well covered in the fridge for 4-5 days. It also freezes beautifully for up to 3 months—slice before freezing for easy serving. Let it thaw in the fridge overnight before serving. The crust can be made 2 days ahead and stored wrapped in the refrigerator.

Step-by-Step Instructions for Sour Cream Lemon Pie

Master the art of this classic pie with a buttery crust and luscious tangy filling.

Step 1: Prepare the Pie Crust Dough

In a large bowl, combine the 2 cups All-Purpose Flour, 0.5 tsp Salt, and 0.75 cup Unsalted Butter cut into small cubes. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Gradually add 6 tbsp Ice Water, one tablespoon at a time, mixing gently with a fork until the dough just begins to come together. The dough should hold when pressed but not be sticky. Turn it onto a lightly floured surface and shape into a disk, then wrap in plastic and refrigerate for 30 minutes.

Step 2: Blind Bake the Crust

Preheat your oven to 375°F. On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer it to a 9-inch pie dish, trim the edges, and crimp decoratively. Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, then remove the weights and parchment. Return to the oven for 5-7 minutes until the crust is light golden brown. Remove and let cool while you prepare the filling. Reduce the oven temperature to 350°F.

Step 3: Create the Lemon Filling

In a medium bowl, whisk together the 1.5 cups Granulated Sugar, 0.25 cup Cornstarch, and remaining 0.5 tsp Salt. In a separate large bowl, beat the 3 whole Large Eggs until smooth, then whisk in the 2 cups Sour Cream, 0.75 cup Fresh Lemon Juice, 2 tbsp Lemon Zest, and 1 tsp Vanilla Extract.

Gradually whisk the dry ingredients into the wet mixture until completely smooth. The filling should be thick but pourable. Pour it into the pre-baked crust, smoothing the top with a spatula.

Step 4: Bake the Pie to Perfection

Bake at 350°F for 40-45 minutes until the filling is set with only a slight jiggle in the center when gently shaken. The top should be lightly golden but not browned. If the edges of the crust begin to darken too quickly, cover them with a pie shield or foil.

Remove from the oven and cool on a wire rack for 1 hour, then refrigerate for at least 4 hours (or overnight) until fully chilled and set. This cooling time is essential for clean slices.

Pro Cooking Tips for Perfect Results

Chill Your Dough

Don’t rush the resting time for your crust—30 minutes in the fridge lets the gluten relax and prevents shrinking. I learned this the hard way in my tiny Boston kitchen when my first pie crust collapsed. The butter needs to stay cold to create those flaky layers we all love. 💡

Blind Baking Secrets

Use pie weights or dried beans to keep the crust flat during the first bake. I prefer ceramic weights because they distribute heat evenly. Dock the bottom with a fork to prevent air bubbles from forming.

Filling Smoothness

Whisk your wet and dry ingredients separately before combining to avoid lumps in the filling. I always strain the lemon juice to remove any pulp or seeds. The cornstarch ensures the filling sets properly without being too dense.

Baking Temperature

Start hot at 375°F for the crust, then lower to 350°F for the filling. This prevents the edges from burning before the center sets. Rotate the pie halfway through baking for even browning.

Cooling Patience

The hardest part? Waiting 4 hours for the pie to chill completely. I set a timer so I’m not tempted to slice too soon. The filling needs this time to firm up for clean slices.

If you’re in a hurry, 2 hours in the freezer works, but texture may suffer slightly.

Frequently Asked Questions