Sour Cream Lemon Pie

•  1 cup white sugar
• ½ cup all-purpose flour
• ½ teaspoon salt
• 2 cups milk
• 3 egg yolks
• ¼ cup butter 
• ¼ cup lemon juice
• 1 ½ teaspoons lemon zest
• ½ cup sour cream
• 1 (9 inch) pie crust, baked

• Directions

  1. Combine sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, cook, and stir for 2 more minutes. Remove from heat.

  2. Beat yolks slightly. Gradually stir 1 cup of custard mix into yolks. Return yolk mixture to the saucepan with the rest of custard and bring to a gentle boil. Cook and stir for 2 more minutes. Remove from heat and stir in butter, lemon juice, and zest. Fold in sour cream.

  3. Pour filling into baked pie shell. Chill until set.