Lemon-Sour Cream Pie - cooking recipe

Ingredients

2/3 c. granulated sugar
3 Tbsp. cornstarch
1 c. milk
3 egg yolks (large eggs)
1 tsp. finely grated lemon peel
1/4 c. lemon juice
1/4 c. butter or margarine
1 c. sour cream
1 (9-inch) pie shell, baked and cooled
whipped cream

Preparation

Mix the sugar and cornstarch in saucepan.
Whisk in milk until smooth, then egg yolks until well blended.
Stir in lemon peel and juice.
Add butter.
Stir constantly over medium heat until thick; do not boil.
Remove from heat.
Cool to room temperature.
Stir in sour cream until well blended.
Pour into pie shell. Refrigerate at least 6 hours.
Top with whipped cream.