1 c. sugar
3 1/2 tbsp. cornstarch
1 tbsp. lemon rind, grated
1/2 c. fresh lemon juice
3 egg yolks, slightly beaten
1 c. milk
1/4 c. butter
1 c. cultured sour milk
1 c. whipping cream or topping
1 baked 9" pie shell

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk. Cook over medium heat until thick. Stir in butter and cool to room temperature. Stir in sour cream and pour filling in pie shell. Cover with whipped cream or topping. Store in refrigerator.