1 baked 9 inch pie shell
1 1/4 c. sugar
1/2 tsp. salt
2 c. hot water
3 egg yolks
2 tbsp. freshly grated lemon peel, yellow part only
1/3 c. fresh lemon juice
1 tbsp. butter
1 c. sour cream
1 c. heavy cream
1/4 c. sifted powdered sugar
1/4 c. plus 2 tbsp. cornstarch

Combine sugar, cornstarch and salt in a heavy saucepan. Gradually stir in water. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Take from heat. Set aside in a bowl, beat egg yolks until thick and lemony, about 5 minutes. Gradually stir in about 1/4 of hot mixture into yolks, then, stirring briskly, add yolk mixture to hot mixture remaining in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly. Remove from heat.

Stir in lemon peel, lemon juice and butter until smooth. Cool to lukewarm. Stir in sour cream. Spoon into shell. Beat cream until foamy. Gradually beat in powdered sugar. Beat until stiff peaks form, spread over filling. Chill thoroughly.