Directions

In saucepan over medium heat, combine sugar, cornstarch, flour, lemon peel, lemon juice & light cream. Bring slowly to boil, stirring constantly with wire whisk. Add butter and cook until thick and smooth. Remove from heat and let cool. Stir in sour cream and pour filling into baked pie shell. Refrigerate, covered, until ready to serve.

For topping, whip cream and fold in sugar, sour cream & almond extract. Spoon over lemon filling. Sprinkle with grated lemon peel and garnish with lemon slices.