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" pie shell
1 c. whipping cream, whipped

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