Combine your sugar and cornstarch in a medium sized sauce pan. Whisk together.
Slowly whisk in the milk and lemon juice.
Heat the pan over medium high heat, stirring almost constantly.
Cook until the mixture starts to thicken and is bubbling.
Reduce heat to medium low and cook for another 2 minutes.
Whisk your eggs in a small bowl.
Add a spoonful of the lemon mixture to the eggs and stir well. Add another spoonful and stir again. Repeat 2 more times.
Pour the egg mixture into the sauce pan and stir it all together.
Raise the temperature back to medium high and bring to a boil. Boil for another 2 minutes.
Remove the pan from heat.
Add in the butter and lemon zest and stir until the butter totally melts and everything is combined.
Scoop the mixture into another bowl and allow to cool for about 5 minutes. Place in the fridge to cool for another 30 minutes.
Add the sour cream and stir it into the lemon custard till totally smooth.
Pour the filling into the prepared pie crust and place into the fridge for about 30 minutes.