1 c. sugar
3 tbsp. cornstarch
1 tbsp. grated lemon rind
1/4 c. butter
1 c. milk
3 egg yolks, slightly beaten
1 c. sour cream
1/4 c. lemon juice
1 baked pie shell

In saucepan, combine sugar, cornstarch, lemon rind, butter, lemon juice, milk and eggs. Cook over medium heat, stirring constantly until thick. Cover and cool. Fold in sour cream when mixture has cooled. Pour into baked pie shell. Chill at least 2 hours. Prior to serving, top with slightly sweetened whipped cream. May top with grated lemon rind.