1 c sugar
3 1/2 tb cornstarch
1 tb lemon rind; grated
1/2 c lemon juice
3 egg yolks; slightly beaten
1 c milk
1/4 c margarine; or butter
1 c sour cream
1 9 inch pie crust; baked
1 c heavy whipping cream;
-whipped 4 lemon wheels; for garnish
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter (or margarine) and cool mixture to room temperature. Stir in sour cream and pour filling into baked pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.