Lemon meringue pie holds a special place in many hearts. This is similar but without meringue. I happen to love a whipped cream topping more than meringue, besides it is easier.

The recipe for this pie comes from Better Homes and Gardens America’s Best-Loved Community Recipes. That is a cookbook that I finally bought after borrowing it from the library repeatedly. It is one of my many favorite cookbooks.


  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon grated lemon peel, or a few drops pure lemon oil
  • 1/4 cup fresh lemon juice
  • 3 egg yolks
  • 1 cup milk
  • 1/4 cup butter, cut up
  • 1 cup sour cream
  • 1 9-inch pie shell, baked
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

In a medium saucepan, combine the 1 cup sugar, cornstarch, and lemon peel or oil. Stir in the lemon juice, egg yolks, and milk until blended. Add the butter.

Cook the mixture over medium heat, stirring constantly until thickened and bubbly. Continue to cook and stir for 2 minutes longer. Pour into a bowl and cover the surface with plastic wrap and refrigerate 30 to 60 minutes.

Remove the filling from the refrigerator and fold in the sour cream. Spoon the filling into the baked and cooled pie shell. Cover the surface of the pie with plastic wrap and refrigerate for at least 2 hours.

In a chilled mixing bowl, beat the cold whipping cream with an electric mixer until starting to thicken. Gradually beat in the 2 tablespoons sugar and the vanilla. Continue to beat until soft peaks form. Spread the whipped cream over the top of the pie. Refrigerate for 1 or 2 hours.

Lemon Luscious Pie

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