Prepare the pastry and line a 23cm pie dish. Freeze.
Preheat oven to 180°C. Blind bake the pie shell 15 minutes, remove the beads and bake further 10-15 minutes until golden and fragrant. It should be crisp all the way through the base.
Place sugar, flour, salt, milk, sour cream, egg yolks into the Thermomix bowl and cook 8 min/80°C/speed 4.
Add butter, lemon zest and juice, lemon oil and blend 1 min/speed 4. Cool the mixture to room temperature before pouring into the pie shell. Chill completely for at least 4-5 hours before serving with loads of berries of choice.