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MB Article - Georgia Cooking - Sour Cream Lemon Pie

1 (9-inch) pie crust, baked
1 cup sugar
3 Tablespoons cornstarch
1/4 cup butter, melted
1 Tablespoon grated lemon rind
1/4 cup lemon juice
3 egg yolks, beaten
1 cup milk
1 cup sour cream

Combine sugar and cornstarch in heavy bottom saucepan; add butter, lemon rind and lemon juice. Beat in egg yolks; stir in milk. Cook over medium heat, stirring constantly until thick. Cool; fold in sour cream. Pour into baked pie crust. Chill 2 hours before serving.  Yield: 1 (9-inch) pie.