Instructions: 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.

NOTES : This is a delicious pie and looks elegant enough for a dinner party, especially pretty with the whipped cream piped around edges, leaving center as is.

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