1 c. sugar
1 tbsp. grated lemon rind
3 egg yolks, slightly beaten
1/4 c. butter
3 1/2 tbsp. cornstarch
1/2 c. fresh lemon juice
1 c. milk
1 c. sour cream
1 c. heavy cream, whipped
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. Cover with whipped cream.