1 1/4 c. sugar
1/4 c. plus 2 tbsp. cornstarch
1/2 tsp. salt, optional
2 c. hot water
3 egg yolks
2 tsp. grated lemon rind
1/3 c. fresh lemon juice
1 tbsp. butter
1 c. sour cream
1 baked 9 inch pie shell
1 c. whipping cream
1/4 c. sifted powdered sugar

Combine sugar, cornstarch and salt in a heavy saucepan; stir well. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat.

Beat egg yolks, until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks. Add to remaining hot mixture, stirring constantly. Cook over medium heat 2 to 3 minutes, stirring constantly. Remove from heat.

Add lemon rind, lemon juice and butter, stirring until butter melts. Let cool. Stir in sour cream. Spoon sour cream mixture into baked pastry shell.

Beat whipping cream at high speed of electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form. Spread unsweetened cream over pie filling. Chill thoroughly. Makes 8 servings.