In a medium bowl, combine mayonnaise, sour cream, and freshly squeezed lemon juice. Whisk together until smooth and creamy. Refrigerate the dressing for at least 30 minutes.

Cut bacon into small pieces and cook in a skillet over medium heat for 6–8 minutes, until crispy. Transfer to a plate lined with paper towels.

Rinse iceberg lettuce under cold water and shake off excess moisture. Halve vertically, then cut into quarters while keeping the core intact.

Place lettuce wedges on serving plates, drizzle with dressing, sprinkle bacon bits, halved tomatoes, and sliced red onion. Crumble blue cheese on top.

Finish with freshly cracked black pepper. Serve immediately.