In a large bowl, combine the sliced cucumbers, sour cream, mayonnaise, chopped dill, salt, pepper, and lemon juice.
Stir gently until all ingredients are well combined and the cucumbers are evenly coated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled as a refreshing side dish.
Notes
For a tangier salad, you can add a teaspoon of Dijon mustard to the dressing. If you prefer a lighter salad, Greek yogurt can be substituted for some or all of the sour cream.