Divide pie dough into quarters. Roll each quarter of dough separately into a circle and place into mini tarts pans {Mine were 4 inches x 3/4 inch}.

Blind bake according to package directions. Remove from oven and wait to cool to room temp.

Place sugar and cornstarch into a small stock pot and whisk.

Stir in milk and lemon juice and place over medium high heat. Bring to boil to thicken then reduce heat to low.

Temper egg yolks with thickened filling and then pour the entire mixture back into the pot.

Let mixture bubble over medium heat for another 1 minute. Remove from heat and stir in butter, lemon zest and then finally sour cream.

Divide between the baked shells evenly and smooth the tops.

Refrigerate until you're ready to serve.