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Lemon Blueberry Cream Pie

Ingredients
  Sugar 1 Cup (16 tbs)
  Cornstarch 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Egg yolks 3 , beaten
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Lemon peel 1 Tablespoon, finely shredded
  Lemon juice 1⁄4 Cup (4 tbs)
  Dairy sour cream 8 Ounce (1 Carton)
  Blueberries 2 Cup (32 tbs)
  9 inch pastry shell 1
Directions

1. In a saucepan combine the 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and lemon peel. Cook and stir over medium heat till thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover surface with plastic wrap and chill. When cool, stir the sour cream into mixture, then fold in blueberries; pour mixture into pastry shell. Cover and chill at least 4 hours. If desired, garnish with whipped cream lemon slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Blueberry
Interest: 
Gourmet

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