Lemon Blueberry Cream Pie

1. 1

   In saucepan, combine sugar and cornstarch. Add milk, yolks, butter and lemon peel. Cook and stir over medium

2. 2

   heat until thick. Remove from heat and add lemon juice. Put in bowl and refrigerate for 1 hour.

3. 3

   Add the sour cream and berries. Pour into a cooked pie shell. Top with whip cream and lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.