Lemon Blueberry Cream Pie

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I ate this pie a few years ago and it was delicious. This recipe is from my aunt sue. See the note at the bottom about how to make this pie dairy-free. The cook time is the time to chill, and the prep time is an estimate.

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Steps

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In a saucepan , combine 1 cup sugar and cornstarch.

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Add milk , egg yolks , butter or margarine , and 1 tablespoon lemon peel.

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Cook and stir over medium heat until thickened and bubbly.

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Cook and stir 2 minutes more.

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Remove from heat.

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Stir in lemon juice.

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Transfer to a bowl.

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Cover surface with plastic wrap and refrigerate until cool.

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When cool , stir sour cream and blueberries into mixture.

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Pour into pastry shell.

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Cover and chill at least 4 hours.

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If desired , stir a little lemon peel into sweetened whipped cream.

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Pipe or spoon atop pie.

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Garnish with lemon slices , if desired.

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Ingredients

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sugar, cornstarch, milk, egg yolks, butter, lemon zest, lemon juice, sour cream, fresh blueberries, pastry shells, sweetened whipped cream, lemon slice