1 c. sugar
3 1/2 tbsp. cornstarch
1 tbsp. lemon rind, grated
1/2 c. lemon juice
3 egg yolks, slightly beaten (save whites)
1 c. milk
1/4 c. butter (butter)
1 c. cultured sour cream
1 baked 9 inch pie shell

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour into pie shell. Beat egg whites (room temperature) till foamy. Add 1/4 cup sugar and pinch of cream of tartar. Spread on filling and bake 10 minutes in 325 degree oven.