Categories: Pies 
      Yield: 1 servings 
  
      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.