1 c Sugar
3 tb Cornstarch
1 tb Lemon rind; grated
1/4 c Butter (or marg.)
1/4 c Lemon juice
1 c Milk
3 Egg yolks; slightly beaten
1 c Sour cream
1 Pastry shell (9″); baked
Cream; whipped Lemon rind; grated (opt.) Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon juice, milk, and egg yolks in a heavy saucepan. Cook over medium heat unitl smooth and thickend, stirring constantly; cover and cool. Fold sour cream into filling, and pour inot pastry shell; chill at least 2 hours before serving. Top with whipped cream; garnish with grated lemon rind, if desired. SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.