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lemon blueberry cream pie


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.


# # # # # # # # # # # # # # # # # #


  • Carbohydrates: 402.5
  • Fats: 34.0
  • Dietary Fiber: 115.0
  • Minerals: 8.0
  • Proteins: 9.0
  • Vitamins: 53.0
  • Water: 15.0


  1. In a saucepan
  2. Combine 1 cup sugar and cornstarch
  3. Add milk
  4. Egg yolks
  5. Butter or margarine
  6. And 1 tablespoon lemon peel
  7. Cook and stir over medium heat until thickened and bubbly
  8. Cook and stir 2 minutes more
  9. Remove from heat
  10. Stir in lemon juice
  11. Transfer to a bowl
  12. Cover surface with plastic wrap and refrigerate until cool
  13. When cool
  14. Stir sour cream and blueberries into mixture
  15. Pour into pastry shell
  16. Cover and chill at least 4 hours
  17. If desired
  18. Stir a little lemon peel into sweetened whipped cream
  19. Pipe or spoon atop pie
  20. Garnish with lemon slices
  21. If desired

Step 14

Total Time in Minute 260

Ingredients Count 12

cooking lemon blueberry cream pie

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Egg yolks


Lemon zest

Lemon juice

Sour cream

Fresh blueberries

Pastry shells

Sweetened whipped cream

Lemon slice

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