Lemon Sour Cream Pie

• 1 whole Baked 9 Inch Pie Crust (your Favorite Recipe Or Store Bought)
• 1 cup Sugar
• 3-1/2 Tablespoons Cornstarch
• 1 Tablespoon Grated Lemon Rind
• 1/2 cups Fresh Lemon Juice
• 3 whole Egg Yolks, Room Temperature
• 1 cup Milk
• 1/4 cups Butter, Room Temperature
• 1 cup Sour Cream
• Whipped Cream, To Serve

1. Heat oven to 350u0b0F. Prick the pie shell with a fork all over the bottom and sides so it doesn't rise. Bake for 10-15 minutes until golden brown (mine took 15 minutes). Allow to cool while you make the filling.
2. Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in a sauce pan. Cook over medium heat, whisking constantly until thick, about 5 minutes. With the cornstarch, the filling will go from fairly thin to thick in about 30 seconds when it's ready.
3. Stir in the butter and allow to cool to room temperature. Stir in the sour cream and pour into the baked pie shell. Refrigerate for a few hours to allow it to set. Serve with whipped cream.

pie crust, sugar, cornstarch, lemon rind, lemon juice, egg yolks, milk, ubc, sour cream, cream

Taken from tastykitchen.com/recipes/desserts/lemon-sour-cream-pie/ (may not work)