1 c. sugar
3 1/2 tbsp. cornstarch
1 tbsp. freshly grated lemon rind
1/2 c. freshly squeezed lemon juice
3 egg yolks, slightly beaten
1 c. milk
1/4 c. butter
1 c. cultured sour cream
1 baked 9 inch pie shell
1 c. whipping cream, whipped
Lemon twists for garnish

Combine sugar, cornstarch, rind, juice, 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 filling into pie shell. Cover with whipped cream whipped with a little confectioners' sugar, and garnish with lemon twists. Store in refrigerator until ready to serve.