1 c. sugar
3 1/2 tbsp. cornstarch
1 tbsp. lemon rind, grated
1/2 c. fresh lemon juice
3 egg yolks, slightly beaten
1 c. milk
1/4 c. butter
1 c. sour cream (I use "light" cream)
1 baked 9" pie shell
Heavy cream, whipped (opt.)
Lemon twists (garnish)

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan. Cook over medium heat until thickened, stirring constantly. Stir in butter and cool mixture to room temperature. Stir in sour cream. Pour into baked pie shell. Refrigerate until serving time. Garnish with whipping cream (optional) and lemon twists.