Preparation:
1. Stir together sugar and cornstarch in 2-quart saucepan; gradually add milk, stirring until smooth
2. Stir in egg yolks, lemon rind and lemon juice until blended; add margarine.
3. Stirring constantly, bring to a boil over medium heat and boil 1 minute.
4. Pour into large bowl; cover surface of pudding with waxed paper or plastic wrap.
5. Refrigerate 1 hour. Fold in sour cream.
6. Turn into baked pastry shell; refrigerate.
7. If desired, serve with whipped cream. |
