9" baked pie shell
1 c. (each) sugar, milk, sour cream, whipping cream
3 1/2 tbsp. cornstarch
1 tbsp. grated lemon rind
1/2 c. lemon juice
3 egg-yolks, slightly beaten
1/4 c. butter

Mix all but butter and creams; cook over medium heat until thick. Stir in butter, then cool; stir in sour cream; pour filling into shell; cover with whipped cream; garnish with lemon twists; refrigerate.