Pie crust

1. Place the flour, powdered sugar, salt, and cold butter in a large bowl.
2. Rub the butter into the dry ingredients with your fingertips until sandy.
3. Add the iced water and gently bring the dough together into a ball.
4. Roll the dough between two sheets of parchment paper.
5. Chill for 30 minutes, then line a 10-inch pie dish and prick the base with a fork.
6. Freeze for 30 minutes.
7. Bake at 375°F / 190°C with pie weights for about 25 minutes, until lightly golden.
8. Let cool completely.

Lemon cream filling

1. Place the condensed milk, sour cream, lemon juice, lemon zest, and vanilla in a large bowl.
2. Mix until smooth and creamy.
3. Pour the filling into the cooled pie crust.
4. Refrigerate for at least 4 hours, until fully set.

Whipped cream

1. Whip the cold heavy cream with powdered sugar on medium speed until stiff peaks form.
2. Spread over the chilled lemon cream pie.
3. Finish with lemon zest and serve.