Pie crust :

1. Place flour, sugar, pinch of salt and cold butter cut into pieces in a large bowl.
2. Mix with your fingertips until you have a sandy texture.
3. Add the water and gather the dough to form a ball.
4. Roll out the dough between 2 sheets of baking paper and place in the refrigerator for about 30 minutes.
5. Line a pie dish with the pie dough and make holes with a fork.
6. And place in the freezer for about 30 minutes
7. Preheat the oven to 374°F / 190°C and bake bottom crust filled with ceramic balls, rice etc. for about 25 minutes.
8. Let it cool completely.

Lemon filling:

1. In a large bowl, place the sweetened condensed milk, sour cream, lemon juice, lemon zest and vanilla extract.
2. Mix with a spatula or whisk until smooth.
3. Pour the filling into the pie shell and place in the refrigerator for at least 4 hours.

Whipped cream:

1. In a large bowl place the cold heavy cream with the confectioners' sugar and mix with an electric mixer on medium speed for about 3 to 4 minutes until stiff.
2. Pour the whipped cream over the cold lemon cream pie, sprinkle with lemon zest and serve.