LEMON LUSCIOUS PIE
Makes 8 sevings
---------------------------------------------------------
1 cup sugar
3 tablespoons cornstarch
1 tablespoon grated lemon peel
1/4 lemon juice
3 egg yolks
1 cup milk
1/4 cup butter or margarin (cut up)
1 cup dairy sour cream
1 9 inch pie shell, baked
1 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla
---------------------------------------------------------
1 In a medium saucepan, combine the 1 cup sugar, the 
cornstarch and lemon peel.  Stir in lemon juice, egg 
yolks and milk until blended.  Add the butter or
margarine.
2 Cook the mixture over medium heat, stirring constantly
until thickened and bubbly.  Cook and stir for 2 minutes
more.  Cover the surface of the filling with the plastic
wrap and refrigerate for 30 minutes.
3 Remove the filling from the refrigerator.  Fold in the
sour cream.  Spoon the filling into the pie shell.  
Cover the surface of the pie with plastic wrap and 
refrigerate for at least 2 hours.
4 In a small mixing bowl, beat the whipping cream with
an electric mixer until thickened.  Gradually beat in
the 2 tablespoons sugar and vanilla.  Contiunue to beat
until the whipped cream is fluffy.  Spread the whipped
cream over the top of the pie.  Refrigerate for 1 to 2
hours.
--------------------------------------------------------