Make the crust by adding the golden Oreos to a food processor and crushing into fine crumbs.  Drizzle the melted butter over the cookie crumbs and process again to combine, then pour into a pie plate and press into the bottom and sides using the flat bottom of a measuring cup or glass.  Refrigerate for 10 minutes.

Whisk together the sugar and cornstarch in a heavy saucepan.  Whisk in the milk and lemon juice and cook over medium-high heat, stirring frequently, until the mixture begins to thicken and bubble.  Reduce the heat to low and continue to cook for 2 minutes, stirring frequently while the mixture bubbles. 

Meanwhile, lightly beat the egg yolks in a large bowl.  When the lemon custard mixture has thickened and cooked for 2 minutes, remove it from the heat and slowly pour about 1 cup of the hot liquid into the egg yolks, whisking as you pour to temper the eggs.  Place the pan of hot liquid back over the heat and whisk the tempered egg yolks in to the hot liquid, bringing it back to a gentle bubble for 2 minutes, whisking constantly.  

Remove the hot custard from the heat and immediately stir in the butter and lemon zest, whisking until smooth, then transfer to a clean bowl and allow the custard to cool to room temperature.  

When cool, whisk in the sour cream until completely combined.  Pour into the crust and refrigerate for 4 hours, until chilled.

In a cold bowl with high sides, whip the cream, powdered sugar, and vanilla using a hand mixer until stiff peaks form.  I used a 1M tip to pipe it on with a piping bag around the edges, but you could just spread it on in an even layer on top and garnish with thinly sliced lemons.