Lemon-Blueberry Cream Pie
Recipe from Better Homes and Gardens
Creamy clouds of tart-sweet flavor swirl around your tongue with each bite of this pie.
Prep Time: 30 mins
see savings1 cupsugar
see savings3 tablespoonscornstarch
see savings1 cupmilk
see savings3beaten egg yolks
see savings1/4 cupbutter or margarine
see savings1 tablespoonfinely shredded lemon peel
see savings1/4 cuplemon juice
see savings1 8 ounce cartondairy sour cream
see savings2 cupsfresh blueberries
see savings19-inch baked pastry shell
see savingsFinely shredded lemon peel (optional)
see savingsSweetened whipped cream (optional)
see savingsLemon slices (optional)
In a saucepan combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until 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 refrigerate until cool.
When cool, stir sour cream and blueberries into mixture; pour into pastry shell. Cover and chill at least 4 hours. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired. Makes 8 servings.
Per Serving: cal. (kcal) 420, Fat, total (g) 23, chol. (mg) 110, sat. fat (g) 10, carb. (g) 50, fiber (g) 2, pro. (g) 5, sodium (mg) 161, Percent Daily Values are based on a 2,000 calorie diet