6 servings
Combine honey, cornstarch, butter, lemon rind, lemon juice, milk and egg yolks in a 1 1/2-quart saucepan.
Cook and stir over medium heat until it comes to a boil and is thickened.
Remove from heat and stir in sour cream.
Pour into a cooled 9″ baked pie shell.
Top with whipped cream.
Refrigerate.
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