This effortless no‑bake lemon pie features a velvety sour cream lemon filling set in a graham cracker crust. There’s no need to bake the crust or the filling—simply chill the pie for about 4 hours until firm. The sour cream gives the custard a silky texture and the lemon provides a bright, balanced tang that’s perfect for warm weather.
Lemon pie always feels inviting, and this no‑bake sour cream lemon pie delivers that classic welcome in every slice.
- Bright lemon flavor—ideal for summer
- Sweet and tart—a nostalgic, familiar taste
- Pie as a comforting, classic dessert
- No‑bake preparation—great for hot days
I love all kinds of pies, but lemon pie remains a top favorite. The smooth, tangy custard with just the right amount of sweetness is hard to resist. One of the best parts of this recipe is the graham cracker crust: it’s quicker than a traditional pastry crust and complements the lemon filling beautifully.
This crust doesn’t require prebaking like some icebox pies. Press it into the pan, chill to firm it up, and proceed with the filling.
Because it’s no‑bake, this pie keeps your kitchen cool during warm months. The sour cream folded into the lemon custard makes the filling especially luscious, creating an elegant yet homey dessert for spring and summer gatherings.
Tips for success:
- Use fresh lemons: Freshly squeezed juice and zest give the best citrus flavor.
- Make the graham cracker crust from scratch: It’s quick, satisfying, and tastier than store‑bought crusts.
- Allow enough chilling time: Because this is a no‑bake pie, it needs about 4 hours in the fridge to fully set—plan ahead.
No‑bake graham cracker crust
- Crush graham crackers in a food processor or a sealed bag with a rolling pin until they become fine crumbs.
- Mix the crumbs with sugar, then stir in melted butter until the mixture is evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9‑inch pie pan, using your fingers or the back of a measuring cup for an even surface.
- Freeze the crust for at least 15 minutes while you prepare the filling.
How to make No‑Bake Sour Cream Lemon Pie
Make the lemon filling
- Zest the lemon, then juice enough lemons to measure 1/2 cup fresh lemon juice.
- In a saucepan, whisk together sugar, cornstarch, and salt. Add the lemon juice and milk, whisking until smooth.
- Heat the mixture over medium heat, whisking constantly until it becomes hot.
- Remove from heat and slowly whisk about 1/2 cup of the hot liquid into the egg yolks to temper them. Continue adding the hot mixture gradually while whisking.
- Return the tempered mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and bubbles for about 2 minutes.
- Remove from heat and immediately whisk in the butter until the custard is smooth. Let it cool for about 15 minutes.
- Whisk the sour cream and lemon zest into the slightly cooled custard until fully combined and smooth.
- Pour the filling into the prepared graham crust and refrigerate for at least 4 hours, or until completely chilled and set.
Whipped cream decoration
- Combine whipping cream, powdered sugar, and a splash of vanilla in a bowl. Whip with a hand mixer until stiff peaks form.
- Transfer to a piping bag and pipe around the edge of the pie, or spread evenly over the top. Garnish with thin lemon slices if desired.
No Bake Sour Cream Lemon Pie
Ingredients
For graham cracker crust
- 1 1/2 cups graham cracker crumbs
- 3 tbsp light brown sugar
- 6 tbsp butter, melted
For sour cream lemon filling
- 1 cup sugar
- 3 1/2 tbsp cornstarch
- 1/8 tsp salt
- 1/2 cup fresh lemon juice
- 1 cup milk
- 3 egg yolks
- 4 tbsp butter, sliced
- 1 cup sour cream
- 1 tbsp lemon zest
For whipped cream
- 1 cup whipping cream
- 3 tbsp powdered sugar
Equipment
- 9‑inch pie pan
Instructions
For the pie crust
- In a medium bowl, combine graham cracker crumbs and brown sugar. Add melted butter and mix until evenly moistened.
- Press the mixture into the bottom and up the sides of a 9‑inch pie pan, pressing tightly for a compact crust.
- Freeze the crust for at least 15 minutes while you prepare the filling.
For the sour cream lemon filling
- Whisk sugar, cornstarch, and salt in a saucepan. Add lemon juice and milk, mixing until smooth. Heat over medium, whisking until hot.
- Remove from heat and temper the egg yolks by whisking about 1/2 cup of hot liquid into them, then gradually whisk the yolk mixture back into the saucepan.
- Cook until the mixture thickens and bubbles for about 2 minutes, whisking constantly. Remove from heat and whisk in the butter until smooth. Cool 15 minutes.
- Stir in sour cream and lemon zest until combined. Pour the filling into the prepared crust and refrigerate for 4 hours, until set.
For the whipped cream
- Whip the cream with powdered sugar and vanilla until stiff peaks form.
- Pipe or spread the whipped cream on the chilled pie and garnish with lemon slices if desired.