Lemon Blueberry Cream Pie Recipe

Name: Lemon Blueberry Cream Pie Recipe
Ingredients: Pastry for 9" one crust pie, baked; 3 Tbsp. cornstarch; 1 c. lowfat milk; 3 lrg egg yolks, beaten; 1/4 c. butter; 1 Tbsp. lemon peel, finely shredded; 1/4 c. lemon juice; 8 ounce lowfat sour cream; 2 c. fresh blueberries

by Global Cookbook

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Servings: 8

Ingredients

Cost per serving $1.02 view details

Pastry for 9" one crust pie, baked
3 Tbsp. cornstarch
1 c. lowfat milk
3 lrg egg yolks, beaten
1/4 c. butter
1 Tbsp. lemon peel, finely shredded
1/4 c. lemon juice
8 ounce lowfat sour cream
2 c. fresh blueberries

Directions

Servings: 8 (1 pie)
In saucepan, combine 1 c. sugar and cornstarch. Add in lowfat milk, egg yolks, butter, and lemon peel. Cook and stir over medium heat till thickened and bubbly; cook and stir 2 min more.
Remove from heat, stir in lemon juice. Transfer to bowl; cover surface with plastic wrap and chill till cold.
When cold, stir lowfat sour cream and blueberries into mix; pour into baked pastry shell. Cover and refrigerateat least 4 hrs.
Serving: At time of serving, top with whipped cream & lemon slices as garnish.

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Amount Per Serving	%DV
Serving Size 125g
Recipe makes 8 servings
Calories 194
Calories from Fat 131	68%
Total Fat 14.78g	18%
Saturated Fat 8.04g	32%
Trans Fat 0.0g
Cholesterol 117mg	39%
Sodium 109mg	5%
Potassium 143mg	4%
Total Carbs 12.78g	3%
Dietary Fiber 1.0g	3%
Sugars 6.38g	4%
Protein 3.81g	6%

Lemon Blueberry Cream Pie Recipe

Ingredients