There are dozens of methods for lemon pie on the internet. In the summertime, I don't necessarily want to turn my oven on, so I make a no-bake version of lemon pie. Though it does do a brief stint on my stove top, I'm not heating my kitchen up. The finished pie is sweet and tart and custardy all at the same time. What's nice about this recipe is that it employs sour cream and egg yolks to gain consistency. Sour cream keeps it on the less sugary side of things, too. For the crust, go with graham cracker crumbs or do what I do and whirl up some of your fave cookies in the food processor and use those! Oh, and you'll need some lemons. Fresh is the absolute best and you'll TASTE the difference in that first bite! The refrigerator does the rest. Lemon custard filling is poured into a cookie crust and popped into the chiller until it sets. I get good vibes from my crew when I serve a slice of this puckery pie with a dollop of lightly sweetened whipped cream. A dusting of powdered sugar is a nice sweet touch!