Sour Cream-Lemon Pie

• 1 cup sugar
• 3 1/2 tablespoons cornstarch
• 1 tablespoon lemon zest grated
• 1/2 cup lemon juice fresh
• 3 each egg yolks slightly beaten
• 1 cup milk
• 1/4 cup butter
• 1 cup sour cream cultured
• 1 each pie shell (9 inch) 9 inch, baked
• 1 cup heavy whipping cream whipped
• 1 x lemon twists for garnish

1. Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick.
2. Sir in butter and cool mixture to room temperature.
3. Stir in sour cream and pour filling into pie shell.
4. Cover with whipped cream and garnish with lemon twists.
5. Store in refrigerator.

sugar, cornstarch, lemon zest, lemon juice fresh, egg yolks, milk, butter, sour cream, pie shell, heavy whipping cream whipped, lemon twists

Taken from recipeland.com/recipe/v/sour-cream-lemon-pie-4904 (may not work)