1 c. sugar
3 1/2 tbsp. cornstarch
1/2 c. fresh 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. Cool Whip
Lemon twists for garnish

Combine sugar, cornstarch, 1 tablespoons lemon 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 baked pie shell. Cover with Cool Whip and garnish with lemon twists. Store in refrigerator.