Lemon Cream Pie

1 9 inch baked pie shell
3 and 1/2 Tbsp. cornstarch
1 cup sugar
1/4 cup butter
1 cup sour cream
1 Tbsp lemon rind
1/2 cup lemon juice
3 egg yolks, beaten
1 cup of milk
1 cup of heavy cream, whipped

In a heavy saucepan, combine sugar, cornstarch, lemon rind, lemon juice, egg yolks and milk. Cook on medium heat until thick, stirring constantly. Add butter and let mixture cool to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream. Store in fridge.

Linda NM

http://www.nancyskitchen.com