Sour Cream - Lemon Pie

1 c. Sugar
3 1/2 Tbsp. Cornstarch
1 Tbsp. Lemon Lemon Rind, ~ { grated
1/2 c. Fresh Lemon Juice
3 Egg Yolks, ~ { slightly beaten
1 c. Milk
1/4 c. Butter
1 c. Cultured Sour Cream
1 9 inch Pie Shell, ~ { baked
1 c. Heavy Whipping Cream, ~ { whipped
some Lemon Twists for garnish

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Combine Sugar, Cornstarch, Lemon Rind,

Lemon Juice, Egg Yolks, & Milk

in a heavy saucepan.

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Cook over medium heat until thick.

Stir in Butter and cool mixture to

room temperature.

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Stir in Sour Cream.

Pour filling into a baked Pie Shell.

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Cover with Whipped Cream...

and garnish with Lemon Twists.

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Store in refrigerator

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