• 1 cup sugar
• 3 1/2 Tbsp corn starch
• 1 Tbsp lemon rind, grated
• 1/2 cup fresh lemon juice
• 3 egg yolks, slightly beaten
• 1 cup milk
• 1/4 cup butter
• 1 cup sour cream
• 1 baked 9" pie shell
• 1 cup heavy cream, whipped

1. Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan.
2. Cook and stir over medium heat until thick. (Have some patience, it must be thick!)
3. Stir in butter and cool mixture to room temperature.
4. Stir in sour cream and pour filling into pie shell.
5. Cover with whipped cream and garnish with lemon twists or fancy lemon wedge candies.
6. Store in refrigerator.

I have used extra creamy whipped topping in place of the whipped cream.

(Cupcake)