Bake your pie crust according to package/recipe directions and set aside.
Crack eggs in a small bowl, beat slightly with a fork and set aside. In a large saucepan combine sugar and cornstarch (yes, there are two cornstarch's listed in the ingredients on purpose, it's a weird amount so I thought breaking it down like that would be easiest). Whisk in milk and lemon juice until well combined. Cook over medium high heat, stirring constantly, until mixture is thick and bubbling. Reduce heat to low and cook for two more minutes.
Whisk a small amount of hot mixture into your egg yolks. Pour egg mixture into pan, stirring constantly. Bring mixture to a gentle boil and cook and stir for two minutes (yes, your arm will be hot by now). Stir in butter and lemon peel and remove from heat.
Once mixture has cooled stir in sour cream and add your filling to your crust. Top with whipped cream and refrigerate until ready to serve. If you are going to garnish your pie with additional whipped cream, wait until right before serving to yield best results!
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Notes
Pro Tips:You cannot substitute cool whip or pre-whipped cream if you want this pie to taste like it should. I let my bosch whip the cream for me while I make the pie. Also, I add about 2 tablespoons of regular sugar to the cream once it is whipped to sweeten it up just a little. Make sure the sugar combines evenly.