refreshing and brisk try this with a glass of lemon limeade or iced tea
Sour Cream-Lemon Pie
Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup milk
1/2 cup lemon juice
1 tablespoon grated lemon peel
3 egg yolks, lightly beaten
1/4 cup butter, cubed
1 cup (8 ounces) sour cream
1 cup heavy whipping cream, whipped
Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large heavy saucepan, combine sugar and cornstarch. Gradually stir in milk and lemon juice; add egg yolks and lemon peel. Cook and stir over medium heat until thickened. Stir in butter and cool to room temperature. Stir in sour cream and pour filling into pie shell. Top with whipped cream. Store in the refrigerator. Yield: 8 servings.