Ingredients Dough for single-crust pie 1 cup sugar 3 tablespoons plus 1-1/2 teaspoons cornstarch 1 cup whole milk 1/2 cup lemon juice
Directions Roll dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Flute edge and trim 1/2 in. beyond plate rim. Chill 30 minutes. Preheat oven to 425°.
Wrap crust in double-thick foil. Use pie weights, dried beans, or uncooked rice. Bake on a lower rack until border is golden brown, 20–25 minutes. Remove foil and weights; bake 3-6 minutes longer until bottom is golden brown. Wire-rack cool.
In a large heavy saucepan, mix sugar and cornstarch. Smoothly mix milk and lemon juice. Heat and whisk over medium-high until thickened and bubbling. Continue cooking and stirring on low for 2 minutes. Stop cooking.
Whisk egg yolks in a small bowl with a little heated mixture, then return to the pan and whisk frequently. Cook and stir 2 minutes at a low boil. Stop cooking. Put butter and lemon zest in. Chill without stirring.
Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.