Sour Cream Lemon Pie

Maggie Mullins
Hutchinson, Kansas

1 1/2 c. sugar
4 1/2 T. cornstarch
6 T. butter or margarine
4 egg yolks, beaten
6 T. lemon juice
1 1/2 T. lemon rind
1 1/2 c. milk
1 1/2 c. sour cream

Combine sugar and cornstarch in a 1 1/2 to 2 quart sauce pan.  Add egg yolks, butter, lemon rind, lemon juice and milk.  Cook and stir over low to medium heat until the mixture comes to a boil and is thickened.  Remove from heat and fold in sour cream.  Pour into a baked and cooled 9 in. pie crust.  Top with whipped cream or Cool Whip Light.  Refrigerate before serving.

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