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

Combine sugar, cornstarch, lemon rind, juice and egg yolks and milk in heavy saucepan. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour into pie shell. Cover with whipped cream. Store in refrigerator.