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1 graham cracker pie crust
1 c. sugar
1/4 c. cornstarch
1 1/4 c. milk
3 egg yolks, slightly beaten
1 tsp. grated lemon rind
1/3 c. lemon juice
1/4 c. margarine
1 c. dairy sour cream
whipped cream

In 2 quart saucepan, stir together sugar and cornstarch.
Gradually stir in milk until smooth. Stir in egg yolks, lemon
rind and lemon juice. Add margarine, stirring constantly,
bring to a boil, let boil 1 minute. Pour into large bowl.
Cover surface with waxed paper or plastic wrap. Refrigerate 40
to 50 minutes or until cool, but not set. Fold in sour cream.
Turn into pie crust. Refrigerate 2 hours or until firm.
Garnish with cream.

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