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. sour cream
1 baked 9 inch pie shell
1 c. heavy whipped cream
Lemon twists for garnish

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in saucepan. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into shell. Cover with whipped cream and garnish with lemon twists. Refrigerate.