OK I will get a better picture of this done when I make it again but this is all I had and some people were requesting the recipe.  I got this recipe off of everday-art  and I topped it with some leftover meringue I had from making a caramel pumpkin pie.  I increased the proportions of the original recipe to fill my pie crust.  This left maybe a cup of filling left over which we just ate like pudding.
1 pie crust baked
1 1/2 c white sugar
3/4 c flour
3/4 tsp salt
3 c milk
3/4 c sour cream
4 egg yolks
1/4 + 1/8 c butter
2 1/4 tsp lemon zest (zest of 2 lemons - more the better_
1/4 + 1/8 c lemon juice

1. Make a pie crust.  When you roll it out sprinkle a half cup of graham cracker crumbs on the counter and on top of the crust.  This will give the crust a good sweet crunch and keep it from being soggy.
2. Cook the pie crust completely and let it cool.
3. In a sauce pan, combine the sugar, flour and salt.  Gradually stir in milk.  Cook and stir on medium heat until thickened and bubbly.  Reduce heat, and cook and stir 2 more minutes.  Remove from heat.
4. Beat yolks slightly in a small bowl.  Stir one cup of milk mixture into yolks while stirring.  Then stir in yolk mixture into sauce pan.  Bring to a gentle boil.  Cook and stir 2 more minutes.
5. Remove from heat and stir in butter, lemon zest and lemon juice.  Fold in sour cream
6. Pour into baked pie shell and cool.  Let it cool on the counter till room temperature before sticking it in the fridge to help keep it from cracking.