Sour Cream Lemon Pie with Saltine Crust

Sour Cream Lemon Pie is perfectly tart and creamy. This easy lemon pie recipe is filled with simple flavors that mix together beautifully. The lemon pie filling, saltine cracker pie crust, and sour cream topping combine to create the most delicious lemon tart for spring time!

4.62 from 13 votes

Sour Cream Lemon Pie with Saltine Crust

Sour Cream Lemon Pie is perfectly tart and creamy. This easy lemon pie recipe is filled with simple flavors that mix together beautifully. The lemon pie filling, saltine cracker pie crust, and sour cream topping combine to create the most delicious lemon tart for spring time!

Prep Time10

Cook Time40

Chill Time4

Total Time4 50

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale
Pie Pan
Food Processor

Ingredients

For the Saltine Crust

60 salted saltine crackers 192 grams (1½ sleeves)
3 tablespoons granulated sugar 38 grams
8 tablespoons unsalted butter 113 grams, melted (1 stick)
1 teaspoon kosher salt

For the Filling

14 ounces sweetened condensed milk 396 grams (1 can)
4 large egg yolks 56 grams
¼ cup heavy cream 57 grams
1 tablespoon grated lemon and/or lime zest 6 grams
¼ teaspoon kosher salt
9 tablespoons fresh-squeezed lemon and/or lime juice 128 grams, from 4½ lemons or limes

For the Sour Cream Topping

1 cup sour cream 227 grams
¼ cup granulated sugar 50 grams
Freshly grated lemon and/or lime zest optional

Instructions

For the Saltine Cracker Crust

Preheat oven to 350°F and set oven rack to middle position. Spray a 9-inch pie pan with nonstick cooking spray.
Place saltines, sugar, melted butter and salt in a food processor fitted with the steel blade. Pulse until saltines become coarse crumbs (10-15 pulses).
60 salted saltine crackers, 3 tablespoons granulated sugar, 8 tablespoons unsalted butter, 1 teaspoon kosher salt
Press the saltine crumbs into an even layer covering the bottom and sides of the pie plate. To ensure the crust isn’t a little soft after cooking, be careful not to make it too thick.
Transfer the pie plate to a baking sheet and bake the crust until it is golden brown and smells so good, 18-20 minutes. Leave the pie plate with the crust on the sheet pan and set aside to cool slightly after baking.

For the Filling

In a large bowl, whisk condensed milk, egg yolks, cream, zest, and salt. Add the lemon and/or lime juice and whisk until fully incorporated.
14 ounces sweetened condensed milk, 4 large egg yolks, ¼ cup heavy cream, 1 tablespoon grated lemon and/or lime zest, ¼ teaspoon kosher salt, 9 tablespoons fresh-squeezed lemon and/or lime juice
Pour the filling mixture into the crust and set the pie (still on the sheet pan) on the center rack of the oven.
Bake the pie about 16-18 minutes or just until the filling has set. Transfer pie to a cooling rack and allow to completely cool.

For the Sour Cream Topping

In a small bowl, whisk together sour cream and sugar. Spread the topping evenly over the pie and sprinkle with lemon and/or lime zest, if desired.
1 cup sour cream, ¼ cup granulated sugar, Freshly grated lemon and/or lime zest
Refrigerate the pie at least 4 hours or up to overnight before serving.

Notes

Storage: Store sour cream lemon pie in an airtight container in the refrigerator for up to 3 days.

Nutrition