1  9-inch baked pie crust

Filling:

1 cup sugar

3½ T. cornstarch

1 T.  grated lemon peel

½ cup fresh squeezed lemon juice

3 egg yolks, slightly beaten

1  cup milk

¼ cup (½ stick) butter

1 cup sour cream

Whipped cream

Lemon rind twist to garnish if desired

Combine sugar, cornstarch, lemon peel, lemon juice, egg yolks and milk. Cook over medium heat until thick. Remove from heat and stir in butter. Cool to room temperature.  Stir sour cream into cooled mixture and pour into baked pie crust. Chill. Before serving top with whipped cream. Top with a lemon rind twist, if desired. Serves 8.

Cook’s note: The filling is also very good with a vanilla wafer crust.

Recipe from Janet Zelt, Hoagland, Indiana