Raspberry Lemon Pie

In a saucepan , combine sugar and cornstarch.

Now add milk , egg yolks , butter and lemon peel.

Cook and keep stirring while you do so over medium heat until it has thickened.

Continue to cook for 2-3 minutes more.

Remove from heat and stir in lemon juice.

Now refrigerate until cool.

Stir in sour cream.

Pour carefully into a pastry shell , cover and chill for atleast 4 hours.

Just before serving , chop the raspberries in an artistic style and garnish in a creative and beautiful manner !.

sugar, cornstarch, milk, egg yolks, unsalted butter, lemon juice, sour cream, 9-inch deep dish pie crust, fresh raspberry, lemon, rind of