Sour Cream Lemon Pie

1 cup white sugar

½ teaspoon salt

½ cup all-purpose flour or ¼ cup cornstarch

2 cups milk

½ cup sour cream

3 eggs yolks

¼ cup butter or margarine

1 ½ teaspoons lemon zest

¼ cup lemon juice

Whipped cream

1 9-inch baked pie shell

In a saucepan, combine sugar, flour or cornstarch, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat. Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, zest and juice. Fold in sour cream. Pour filling into baked pie shell, and cool. Top with whipped cream.