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Make a 9-inch pie crust in advance.
Combine sugar and cornstarch in a medium-size saucepan.
Add cold butter, lemon zest, lemon juice, and egg yolks to the sugar mixture.
Stir in milk.
Cook over low to medium heat, constantly stirring until thick. It takes about 10 minutes to thicken. Make sure to stir and watch, so the filling doesn't stick to the bottom of the pan and burn. The mixture will be somewhat thick and gooey.
Take off the stovetop and whisk thoroughly to eliminate any lumps that have formed.
Next, fold sour cream into the lemon mixture until well blended and smooth.
Spoon into a pre-made pie shell.
Chill for at least 2 hours before serving.
Top with whip cream if desired.