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1 c. sugar
3 1/2 Tbsp. cornstarch
1 1/2 Tbsp. lemon rind, grated
1/2 c. fresh lemon juice
3 egg yolks, slightly beaten
1 c. milk
1/4 c. butter
1 c. sour cream
1 baked 9-inch pie shell
1 c. heavy cream, whipped
lemon twists for garnish

Combine sugar, cornstarch, lemon rind, lemon juice, egg
yolks and milk in saucepan. Cook over medium heat, stirring
constantly until thick. Stir in butter and cool mixture to
room temperature. Stir in sour cream and pour filling into pie
shell. Cover with whipped cream and garnish with lemon twist.
Store in refrigerator.

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