One bite of this creamy, sweet-tart lemon pie and you'll have a new pie to add to your 'favorites list'!

Dairy Sour Cream Lemon Pie

1 cup granulated sugar
3 1/2 tablespoons cornstarch
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 cup milk
3 large egg yolks, slightly beaten
4 tablespoons butter
1 cup sour cream
1 (9-inch) baked pastry pie crust
1 cup whipping cream, whipped
Lemon twists for garnish (optional)

1. In a 2 quart saucepan, combine sugar, cornstarch, lemon zest, lemon juice and milk. Beat in egg yolks. Cook over medium heat, stirring constantly, for 3 to 5 minutes or until mixture comes to a full boil and thickens.
2. Remove from heat; stir in butter. Cover and refrigerate for 2 to 3 hours or until completely cooled, mixing occasionally.
3. Stir in sour cream. Spoon lemon filling into pie shell.
4. Cover with whipped cream and garnish with lemon twists. Store in refrigerator.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.