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

In 2 quart saucepan stir together first 2 ingredients. Gradually stir in milk until smooth. Stir in next 3 ingredients. Add butter. Stir constantly, bring to boil over medium heat and boil 1 minute. Pour into large bowl. Cover surface with wax or plastic wrap. Refrigerate 40-50 minutes or until cool but not set. Fold in sour cream. Turn into pie crust. Refrigerate 2 hours or until firm. Garnish with cream. Serves 6.