Ingredients

• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 1 cup milk
• Yolks from 3 large eggs
• 1 teaspoon finely grated fresh lemon peel
• 1/4 cup lemon juice
• 1/2 stick (1/4 cup) butter or margarine (not spread), cut in small pieces
• 1 cup sour cream
• One 9-inch pie shell, baked and cooled
• Whipped cream or whipped topping

Instructions

1. Mix sugar and cornstarch in a medium-size saucepan. Whisk in milk until smooth, then yolks until blended. Stir in lemon peel and juice.
2. Add butter and whisk constantly over medium heat 5-7 minutes, just until boiling.
3. Remove from heat and stir 1 minute longer.
4. Cover surface with plastic wrap to keep a skin from forming.
5. Cool to room temperature.
6. Stir in sour cream until well blended. Pour into pie shell.
7. Cover loosely and refrigerate at least 6 hours until set, or up to 2 days.
8. Shortly before serving, garnish with whipped cream/topping.