The best delicious Lemon-blueberry Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon-blueberry Cream Pie recipe today!
Hello my friends, this Lemon-blueberry Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Lemon-blueberry Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Lemon-blueberry Cream Pie.
What Makes This Lemon-blueberry Cream Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon-blueberry Cream Pie.
Ready to make this Lemon-blueberry Cream Pie Recipe? Let’s do it!
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1 c Sugar
3 tb Cornstarch
1 c Milk
3 Beaten egg yolks
1/4 c Butter or margarine
1 tb Finely shredded lemon peel
1/4 c Lemon juice
1 ct (8 oz) dairy sour cream
2 c Fresh blueberries
1 9-inch baked pastry shell
Sweetened whipped cream
-(optional)
I absolutely adore cream pies. An extravagent indulgence maybe, but one
noone in my family can resist. Anyhow, here are two of my favorites. I
clipped them from a magazine, but I can’t remember which one. The
lemon-blueberry was sent to the magazine by Catherine Schott of Needham,
Mass. The banana is by Bernice V. Janowski of Stevens Point, Wis.
In a saucepan combine sugar and cornstarch. Add milk, egg yolks, butter or
margarine, abd lemon peel. Cook and stir over medium heat till thickened
and bubbly; cook and stir two minutes more. Remove from heat; stir in lemon
juice. Transfer to a bowl; cover surface with plastic wrap and refrigerate
till 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.
Yields
1 Servings
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