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
1 baked 9 inch pie shell
1 c. heavy whipping cream, whipped
Lemon twist for garnish

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