Recipe

Lemon Blueberry Cream Pie Recipe

Add Step-by-Step Photos	Kidaria / All my dishes 1 month, 3 weeks ago This creamy and amazingly light blueberry cream pie is great for the summer or any take along party. I hope you try it soon! Prep:20m Servings:8	Kidaria
	sweet tart tangy blueberries lemon

cornstarch and sugar

heat over medium

thickened custard

lighten with sour cr

fold in blueberries

final product

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Ingredients

1 c sugar

3 tbsp cornstarch

1 c milk

3 egg yolks, beaten

1/4 c butter

1 tbsp lemon peel

1/4 c fresh lemon juice

1 c sour cream

2 c fresh blueberries

whipping cream

lemon slices

1 9 inch pie shell

Directions

In a saucepan combine sugar and cornstarch. Whisk in milk, egg yolks, butter and lemon peel.

Heat over medium stirring constantly until bubbly, smooth and thickened.

Remove from heat and add lemon juice.

Transfer to a bowl, cover with plastic to prevent a skin and refrigerate.

When cool, stir in sour cream and 1.5 c of blueberries.

Transfer to prepared pastry shell.

Cover with remaining blueberries and chill for 4 hours.

Garnish with whipped cream and lemon slices.

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Comments

krumkake 1 month, 3 weeks ago said:
How delicious! You have some great posts, kidaria - I have to take some time soon to look them over. I took a quick glance and found many, many reasons to return to your page!

pat2me 1 month, 3 weeks ago said:
I agree with Krum...great looking recipes.....I'll be back to get a better look too!

Thanks for posting this blueberry pie...it's almost blueberry season....can't wait!!!! High 5!

pariscipes 1 month, 3 weeks ago said:
Wow! Blueberries and lemon...it sounds delicious! Thanks for this lovely post!

ruthmusic 1 month, 3 weeks ago said:
This is SO yummy! I made it for company this weekend, and everyone loved it. It was fast and easy to prepare; it's so nice to only have the oven on long enough to bake the crust!

My only problem was that the filling did not completely set up, even though I cooled it overnight, rather than just "until cool"; the finished pie filling sat in shell for about 8 hours before serving, and I immediately served the pie, out of the fridge.

I used the last of my cornstarch for this recipe, but I don't think cornstarch can "go bad"?

I would be interested to hear if others had this problem, or if anyone has ideas to resolve it. Any thoughts will be appreciated...I definitely want to make this recipe again!

secretocean 1 month, 3 weeks ago said:
I've been finding some great blueberries lately... Just in time to try this recipe!
Thanks! :)

kidaria 1 month, 3 weeks ago said:
Hi Ruth, thanks for your comments. I am sorry to hear that the filling did not set up completely. I have used this recipe for many years without a problem. I wonder if there a humidity difference in our climates. Generally, I use extra large eggs for my baking. I will try repeating this recipe soon and post any modifications. Thanks again for visiting my recipe page. ~Daria

kidaria 1 month, 2 weeks ago said:
Hi Ruth, I made this pie over the weekend. I included some step by step photos. It did set up so I don't know what happened there!?! I hope this does not deter you from trying the recipe again. It is a really easy and yummy custard recipe for any kind of fruit pies. I love using strawberries, raspberries, apricots, etc. Cheers!

zoeb 1 month, 1 week ago said:
Great step by step photos. Will try soon!

frandee 1 week, 1 day ago said:
Yum-yum!

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