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

Combine sugar, cornstarch, lemon rind, 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 and garnish with lemon twists. Store in refrigerator.