Serving Size : 6
1 cup sugar
3 1/3 tablespoons cornstarch
1 tablespoon lemon rind, grated
1/2 cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
1/4 cup butter
1 cup cultured sour cream
1 baked 9-inch pie shell
1 cup heavy whipping cream, whipped
Lemon twists for garnish
Combine sugar, cornstarch, 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 pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.