Old-Fashioned Sour Cream Lemon Chess Pie
On a hot summer day, nothing beats a cold slice of lemon chess pie.
This Southern classic gets a luxurious upgrade with the addition of sour cream, which transforms the traditional filling into something almost custard-like.
Think bright lemon curd meets sugar cream pie, but better—the kind of dessert that makes you wonder how something so simple can taste so good!
Why You’ll Love This Recipe
This pie combines the bright, zingy taste of fresh lemons with a silky smooth texture that sets it apart from regular chess pies.
The sour cream adds subtle tang and creates an incredibly creamy filling that practically melts in your mouth.
It’s also surprisingly simple to make—just mix, pour, and bake.
Ingredients You’ll Need
For the crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the filling:
- 2 cups granulated sugar
- 1 tablespoon cornmeal
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup full-fat sour cream
- Powdered sugar for dusting
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How to Make Sour Cream Lemon Chess Pie
For the crust:
- Mix flour and salt in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until dough just comes together.
- Form into a disk, wrap in plastic, and chill for at least 1 hour.
- Roll out dough and fit into a 9-inch pie plate. Crimp edges and refrigerate while making filling.
For the filling:
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together sugar, cornmeal, flour, and salt.
- Beat in eggs one at a time until well combined.
- Stir in melted butter, lemon juice, and zest.
- Fold in sour cream until just combined – don’t overmix.
- Pour filling into prepared crust.
- Bake for 45-50 minutes, or until filling is set but still slightly jiggly in the center.
- Cool completely on a wire rack (about 3 hours).
- Dust with powdered sugar before serving.
I know it sounds a little strange, but don’t skip the cornmeal—it gives the pie its signature chess texture.
Also, if the filling puffs up while baking, that’s normal. It will settle as it cools
This pie tastes even better the next day, after the flavors have had time to develop.
Serve it cold or at room temperature—either way, you’re in for a treat that’s stood the test of time.
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Old-Fashioned Sour Cream Lemon Chess Pie
This Old-Fashioned Sour Cream Lemon Chess Pie is rich, tangy, and perfectly balanced between sweet and tart. The classic chess pie texture, enhanced by a touch of cornmeal, pairs beautifully with the creamy tang of sour cream and fresh lemon zest. A true Southern favorite that tastes even better the next day!
- Total Time: 0 hours
- Yield: 8 servings
Ingredients
Instructions
- Mix flour and salt in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until dough just comes together.
- Form into a disk, wrap in plastic, and chill for at least 1 hour.
- Roll out dough and fit into a 9-inch pie plate. Crimp edges and refrigerate while making filling.
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together sugar, cornmeal, flour, and salt.
- Beat in eggs one at a time until well combined.
- Stir in melted butter, lemon juice, and zest.
- Fold in sour cream until just combined – don’t overmix.
- Pour filling into prepared crust.
- Bake for 45-50 minutes, or until filling is set but still slightly jiggly in the center.
- Cool completely on a wire rack (about 3 hours).
- Dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
