Ingredients
1 cup sugar1/4 cup cornstarch1 cup 2% milk3 large egg yolks, room temperature, lightly beaten1/4 cup butter, cubed1 tablespoon grated lemon zest1/3 cup lemon juice1 cup sour creamPastry for single-crust pie (9 inches), bakedWhipped topping
Preparation
In a large saucepan, combine sugar and cornstarch. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Cook 2 minutes longer (mixture will be very thick).
Remove from the heat; stir in butter and lemon zest. Gently stir in lemon juice. Cover and cool completely.
Fold in sour cream. Pour into pastry shell. Refrigerate for at least 2 hours before cutting. Garnish with whipped topping.
