1 c. sugar
3 tbsp. cornstarch
1/4 c. butter
1/4 c. lemon juice
Grated rind of 1 lemon
3 egg yolks
1 c. milk
1 c. sour cream
Baked 9" pie shell
1 c. whipped cream or nondairy whipped topping

1. Combine sugar and cornstarch. Add butter, lemon juice and grated rind and milk. Cook over medium heat, stirring constantly until thickened and smooth. Chill.

2. Beat 3 egg whites with 3 tablespoons of sugar until stiff.

3. Fold sour cream into lemon mixture. Add some of the mixture to the egg whites, fold in gently. Then fold egg whites into filling. Add spoon into baked pie shell. Top with cream. Note: Egg whites may be omitted.