Lemon Blueberry Cream Pie Recipe

Photo: flickr user Cameron Nordholm

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Yield:

8.0 servings

Added:

December 2, 2009

Creator:

Anonymous

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Ingredients

Pastry for 9" one crust pie, baked

3 tablespoons cornstarch

1 cup milk

3 lrg egg yolks, beaten

1/4 cup butter

1 tablespoon lemon peel, finely shredded

1/4 cup lemon juice

8 ounces sour cream

2 cups fresh blueberries

Preparation

1

Servings: 8 (1 pie)

2

In saucepan, combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter, and lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more.

3

Remove from heat, stir in lemon juice. Transfer to bowl; cover surface with plastic wrap and refrigerate until cool.

4

When cool, stir sour cream and blueberries into mixture; pour into baked pastry shell. Cover and chill at least 4 hours.

5

Serving: At time of serving, top with whipped cream & lemon slices as garnish.

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