Lemon Blueberry Cream Pie Recipe

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.

Tools

 



Yield:

8.0 servings

Added:

December 2, 2009

Creator:

Anonymous

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