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

This pie captures the essence of Marie Callender’s classic with a tangy custard that’s both rich and refreshing.

I developed this version after testing multiple ratios of sour cream to lemon, landing on the perfect balance of creamy and bright flavors. The buttery crust provides the ideal contrast to the smooth filling.

The filling sets beautifully in the oven, creating a velvety texture that holds its shape when sliced. A brief cooling period ensures clean portions with that signature custard consistency.

Serve chilled for the best experience, where every bite delivers that nostalgic diner-style satisfaction.

Ingredients for Sour Cream Lemon Pie Marie Callender’s

Buttery crust meets velvety custard with just the right lemon zing. Simple ingredients, diner-worthy results.

The crust hinges on cold butter—cut it into pea-sized pieces and don’t overwork the dough. I swear by Land O’Lakes unsalted for its consistent fat content. For the filling, full-fat sour cream is non-negotiable; low-fat versions can curdle. Freshly squeezed lemon juice makes a huge difference (those plastic bottles just won’t cut it). Grab lemons that feel heavy for their size—they’ll give you more juice.

No sour cream? Full-fat Greek yogurt works in a pinch, but the texture will be slightly denser. Out of fresh lemons? Bottled juice at half the amount (but skip the zest if it’s not fresh). For a gluten-free crust, King Arthur’s measure-for-measure flour gives the best results. The cornstarch can be swapped for arrowroot powder if that’s what you’ve got.

The pie keeps beautifully—4-5 days in the fridge (covered tightly). It also freezes for up to 2 months, though the crust may soften slightly. Slice before freezing for easy single servings. Always chill completely before serving for that perfect custard consistency.

Step-by-Step Instructions for Sour Cream Lemon Pie

This method delivers the perfect balance of tangy custard and flaky crust every time.

Step 1: Create the Flaky Pie Crust

In a food processor, pulse the 2 cups All-Purpose Flour, 0.5 tsp Salt, and 1 cup Cold Unsalted Butter (cut into small cubes) until the mixture resembles coarse crumbs with some pea-sized butter pieces visible. This texture ensures flakiness.

With the processor running, slowly drizzle in the 6 tbsp Ice Water until the dough just comes together. It should hold when pressed but not be sticky. Turn out onto a lightly floured surface, divide into two equal portions, and shape into discs. Wrap and chill for 1 hour—this resting period prevents shrinking during baking.

Step 2: Blind Bake the Crust

Roll out one disc of dough on a floured surface to a 12-inch circle and transfer to a 9-inch pie dish. Crimp the edges and prick the bottom all over with a fork. Freeze for 15 minutes to prevent slumping.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F for 15 minutes, then remove the weights and bake for another 8-10 minutes until the edges are light golden brown. Cool completely on a wire rack.

Step 3: Prepare the Lemon Custard Filling

In a large bowl, whisk together the 1.5 cups Granulated Sugar, 3 tbsp Cornstarch, and 0.5 cup Heavy Cream until smooth. This creates a stable base for the custard. Add the 4 whole Large Eggs one at a time, whisking well after each addition.

Stir in the 2 cups Full-Fat Sour Cream, 0.75 cup Fresh Lemon Juice, 2 tbsp Lemon Zest, and 1 tsp Vanilla Extract until fully combined. The mixture should be thick but pourable. Let it sit for 5 minutes to allow the cornstarch to begin hydrating.

Step 4: Bake the Filling

Pour the filling into the cooled crust. Bake at 350°F for 45-50 minutes until the center is just set—it should have a slight jiggle when gently shaken but not be liquid. Overbaking will cause the custard to curdle.

Check at 40 minutes and tent with foil if the edges begin to brown too deeply. The filling will continue to set as it cools, so remove it from the oven when the center reaches 170°F on an instant-read thermometer.

Step 5: Chill and Serve

Cool the pie on a wire rack for 1 hour, then refrigerate for at least 4 hours (preferably overnight). This chilling period is crucial for the custard to fully set and develop its signature creamy texture.

Serve chilled with a dollop of whipped cream or additional lemon zest. The crust should remain crisp and flaky, while the filling offers a perfect balance of tangy lemon and rich sour cream in every bite.

Wine and Beer Pairings for This Recipe

Sweet Dessert Wines

I love pairing this pie with a Moscato d’Asti from Italy—its effervescence and peach notes complement the lemon beautifully. The Saracco Moscato d’Asti is my go-to for its consistent quality and $15-20 price point. 🍷

Rich White Wines

A buttery Chardonnay from California holds up to the rich custard. Look for Kendall-Jackson Vintner’s Reserve—its vanilla oak notes create a lovely contrast with the tangy lemon. Serve slightly chilled at 50-55°F.

Crisp Sparkling Wines

For a refreshing contrast, try a dry Prosecco like La Marca. The bubbles cleanse your palate between bites of the creamy filling. Its light body won’t overpower the delicate lemon flavors.

Fruity Beer Options

A wheat beer with citrus notes works surprisingly well. Blue Moon Belgian White with its orange peel notes enhances the lemon in the pie. The slight sweetness balances the tangy custard perfectly. 🍺

Dessert Beer Pairing

For beer lovers, a Belgian Tripel like Westmalle Tripel offers complex fruit and spice notes. The higher alcohol content stands up to the rich filling. Serve in a tulip glass at 45-50°F.

Non-Alcoholic Option

Sparkling lemonade with fresh mint makes a delightful alcohol-free pairing. The carbonation and acidity mirror the wine pairings while keeping the lemon theme. I use San Pellegrino Limonata for its authentic Italian taste.

Frequently Asked Questions