Lemon Blueberry Cream Pie

1. 1

   In saucepan, combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter, and lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more.

2. 2

   Remove from heat, stir in lemon juice. Transfer to bowl; cover surface with plastic wrap and refrigerate until cool.

3. 3

   When cool, stir sour cream and blueberries into mixture; pour into baked pastry shell. Cover and chill at least 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.