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Lemon Blueberry Cream Pie
pastry for 9" one crust pie, baked
3 tbsps. cornstarch
1 cup milk
3 large egg yolks, beaten
1/4 cup butter
1 tbsp. lemon peel, finely shredded
1/4 cup lemon juice
8 ounces sour cream
2 cups fresh blueberries
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 and cook and stir 2 minutes more.
Remove from heat, stir in lemon juice. Transfer to bowl, cover surface with plastic wrap and refrigerate until cool.
When cool, stir sour cream and blueberries into mixture; pour into baked pastry shell. Cover and chill at least 4 hours.
At time of serving, top with whipped cream and lemon slices as garnish.
Serves 8.
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Lemon Blueberry Cream Pie
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Category: Recipes
Prep Time: Cook Time: Total Time:
Lemon Blueberry Cream Pie
pastry for 9" one crust pie, baked
3 tbsps. cornstarch
1 cup milk
3 large egg yolks, beaten
1/4 cup butter
1 tbsp. lemon peel, finely shredded
1/4 cup lemon juice
8 ounces sour cream
2 cups fresh blueberries
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 and cook and stir 2 minutes more.
Remove from heat, stir in lemon juice. Transfer to bowl, cover surface with plastic wrap and refrigerate until cool.
When cool, stir sour cream and blueberries into mixture; pour into baked pastry shell. Cover and chill at least 4 hours.
At time of serving, top with whipped cream and lemon slices as garnish.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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