Lemon Cream Pie - cooking recipe

Ingredients

1 (9-inch) baked pastry shell
1 c. sugar
3 Tbsp. cornstarch
1 Tbsp. grated lemon peel
1/4 c. butter
1/4 c. lemon juice
1 c. milk
3 egg yolks, beaten
1 c. dairy sour cream

Preparation

In saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk and egg yolks.
Cook over medium heat, stirring constantly, until thick.
Cover and cool.
Fold in sour cream. Pour into baked pastry shell.
Chill for 2 hours or more before serving.
Top with whipped cream.