• Preheat oven to 375 degrees.

Easy press pie crust:

• In a medium bowl, whip the oil and milk together with a fork. Add in the flour, sugar, and salt and mix with the fork until well blended.
• Scrape the pie crust mixture into a pie pan. Bake 12-15 minutes. Allow to cool.

Pie filling:

• In a large heavy saucepan, add the sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
• In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon peel. Cool without stirring.
• Next, add in the sour cream and stir until combined. Pour the filling into the baked pie crust.
• Top with whipped cream (or serve separatley) and fresh lemon zest. Store in the refrigerator before serving.