This Lemon Cream Pie is light, refreshing, tangy and sweet! Perfect for any time of the year!
In a saucepan, combine sugar, cornstarch, butter, lemon rind, lemon juice and egg yolks. Whisk together.
Add milk. Whisk again. Turn heat to medium and cook until thickened, stirring constantly to prevent burning.
Remove pan from heat when mixture thickens. Let cool and fold in sour cream.
Pour into baked pie shell. Let chill for 3 hours in fridge.
Whip cream and powdered sugar together until thick.
Serve with whipped cream and garnish with lemon slices just before serving.