1 c. sugar
1 1/4 c. milk
1 tsp. grated lemon rind
1/4 c. butter
1 pie crust, graham cracker or regular crust, baked
1/4 c. Argo cornstarch
3 egg yolks, slightly beaten
1 c. dairy sour cream
1/3 c. lemon juice

In 2 quart saucepan stir together first 2 ingredients, gradually stir in milk until smooth. Stir in next 3 ingredients, add butter stirring constantly. Bring to a boil one minute. Remove from heat and pour into a large bowl, cover surface with plastic wrap. Refrigerate for 45 minutes or until cool, but do not let it set. Fold in sour cream and put into pie crust. Refrigerate 2 hours or until firm. Garnish with whipped cream.