Sour Cream Lemon Pie

1 c Sugar

3 1/3 tb Cornstarch

1 tb 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 BAKED 9-inch pie shell

1 c Heavy whipping cream,

-whipped Lemon twists for garnish Combine sugar, cornstrach, 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. From Massachusetts Dairy Sampler by Massachusetts Dairy Industry Promotion, Inc.