Lemon Blueberry Cream Pie
Course: Dessert, Pie, ThanksgivingDifficulty: MediumServings
8
servingsPrep time
30
minutesCooking time
10
minutesTotal time
4
hours40
minutesThis irresistibly sweet and tangy lemon pie is bursting with flavor and is absolutely delicious! It’s a Thanksgiving favorite of mine!
Ingredients
1 cup sugar
3 tablespoons cornstarch
1 cup milk
3 egg yolks, beaten
4 tablespoons butter
1 tablespoon shredded lemon peel
1/4 cup fresh squeezed lemon juice
8 oz Daisy sour cream
2 cups fresh blueberries
Baked GF pie crust
Directions
- In a medium saucepan combine sugar and cornstarch.
- Separate the egg and place the egg yolk into a small bowl. Discard the whites. Beat the eggs, then stir in the milk. Pour into the saucepan.
- Add butter and lemon peel. Cook over medium heat, whisking until it reaches a boil.
- Cook and stir for 2 minutes while boiling. Remove from heat and stir in lemon juice.
- Cover with plastic wrap and cool until you can no longer feel heat on the bottom of the pan.
- Meanwhile, wash blueberries and let them dry completely.
- When pudding is cool, stir in sour cream. Gently fold in blueberries then pour into a baked pie crust.
- Cover and chill for 3-4 hours. Serve with whipped cream.
Notes
- One large lemon will be enough for the lemon peel and fresh lemon juice.
- I would for sure use the full fat Daisy sour cream.
- For more lemon flavor, whip some lemon peel into the whipped cream.
