1 1/3 c. sifted four
1/8 tsp. salt
3/4 c. butter
2 tbsp. cold water
1 c. sugar
1/4 c. cornstarch
1 1/4 c. milk
3 egg yolks, slightly beaten
1 tsp. grated lemon rind
1/3 c. lemon juice
1 c. sour cream
whipped cream (optional)

Mix flour and salt in bowl. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture is consistency of fine crumbs. Sprinkle water over flour mixture and blend well. Press into firm ball. Flatten slightly and roll out to 12-inch circle on lightly floured surface. Fit loosely into one 9-inch pie pan and trim 1/2-inch beyond rim of pan. Fold under and flute edge. Prick thoroughly.

Bake in 450°F oven for 12 to 15 minutes or until golden brown. Do not prick shell if shell and filling are to be baked together. Mix sugar and cornstarch in a 2-quart saucepan. Add milk gradually and stir until smooth. Stir in the egg yolks, lemon rind and lemon juice. Add remaining butter and cook over medium heat, stirring constantly until mixture comes to boil and boils for 1 minute. Pour into a bowl and cover surface with waxed paper or plastic film. Chill, then fold in sour cream. Turn into the baked pastry shell and chill. Serve with whipped cream.