Lemon Sour Cream Pie

Heat oven to 350ºF. Prick the pie shell with a fork all over the bottom and sides so it doesn’t rise. Bake for 10-15 minutes until golden brown (mine took 15 minutes). Allow to cool while you make the filling.

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in a sauce pan. Cook over medium heat, whisking constantly until thick, about 5 minutes. With the cornstarch, the filling will go from fairly thin to thick in about 30 seconds when it’s ready.

Stir in the butter and allow to cool to room temperature. Stir in the sour cream and pour into the baked pie shell. Refrigerate for a few hours to allow it to set. Serve with whipped cream.