Sour Cream Lemon Pie

Quarterdeck sour cream lemon pie

For Pi(e) Day, or any day, this tangy, zesty Sour Cream Lemon Pie is a treat for your taste buds.


6 oz Graham crumbs
1 cup Milk (we suggest: Fox Hill Cheese House)
3/4 cup Lemon juice
3 Egg yolks (we suggest: pick up some eggs from your local farmers’ market)
 2 oz Butter
 1 cup Sugar
 1 Lemon, zested and juiced
 2 oz  Cornstarch
1 cup Sour cream
 1 oz Water
 1 Sprig of mint
 Berries, to garnish (we suggest local, in-season fruit from your local farmers’ market)


1. Melt butter, stir into graham crumbs until all crumbs are wet (melt more butter if needed).
2. Press into a pie shell and bake at 350 degrees until golden brown.
3. Bring milk, sugar, lemon zest, juice and egg yolks to a slow simmer, stirring to dissolve sugar and to incorporate egg yolks.
4. Meanwhile, dissolve the cornstarch in water. When the heated liquid comes to a slow boil, quickly pour in the cornstarch + water mixture, stirring to prevent lumps.
5. Cook for 2 minutes. Let mixture cool slightly and then stir in the sour cream.
6. Pour into pie shell, lay plastic wrap on top to prevent skin from forming, refrigerate until set.
7. Garnish with whipped cream, lemon zest and berries.

Recipe provided by: Quarterdeck Beachside Villas & Grill

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