Lemon-Blueberry Cream Pie

By Debbie54

Ingredients

• 1 cup sugar
• 3 Tbsp cornstarch
• 1 cup milk
• 3 beaten egg yolks
• 1/4 cup butter or margarine
• 1 Tbsp finely shredded lemon peel
• 1/4 lemon juice
• 1 8-oz carton dairy sour cream
• 2 cups fresh blueberries
• 1 9-inch baked pastry shell
• sweetened whipped cream (optional)
• Lemon slices (optional)

Preparation

Step 1

In a saucepan combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and 1 Tbsp 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 pasrty shell. cover and chill at least 4 hours. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spon atop pie. Garnish with lemon slices, if desired.