Prep and bake the pie shell. Set aside until ready to use.
*I often use store-bought pie crust. If you want to make a homemade crust, try this recipe.
Blend the sugar and cornstarch together in a medium-size sauce-pan.
Add the milk, egg yolks, lemon juice, lemon rind, and butter.
Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from heat.
Put the mixture into a bowl and cover it with a piece of wax paper to keep the top from forming a thick film. Chill.
When the mixture has cooled, stir well and mix in the sour cream. Pour into pie shell.
Make whipped cream by whipping together the cream and powdered sugar. Use the whipped cream to decorate the pie however you like. You can sprinkle more grated lemon rind over the top for a little color.
Finally, return to the refrigerator until completely set up and ready to serve. Store leftover pie in the refrigerator.