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Lemon Sour Cream Pie
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1 (9 inch) pie crust, baked
1 cup white sugar
3 tbl.cornstarch
1 cup milk
1/4 cup lemon juice
3 egg yolks, beaten
1/4 cup butter
1 tbl. lemon zest
1 cup sour cream
In a medium saucepan, combine sugar and cornstarch. Stir in milk, lemon juice, and egg yolks. Cook over medium heat until thick, stirring constantly. Remove from heat, and stir in butter or margarine and lemon peel. Cool slightly. Fold in sour cream. Spread filling in crust. Refrigerate for 2 hours until set. Store in the refrigerator.
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