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1 c Sugar 1/4 c Butter
3 1/2 tb Cornstarch 1 c Cultured sour cream
1 tb Lemon rind, grated 1 Baked 9-in pie shell
1/2 c Fresh lemon juice 1 c Heavy whipping cream,
3 Egg yolks, slightly beaten Whipped
1 c Milk Lemon twists for garnish
Sour Cream-Lemon Pie 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.
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