Lemon Blueberry Cream Pie Recipe

Lemon Blueberry Cream Pie picture


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Sugar1 Cup (16 tbs)
 Cornstarch3 Tablespoon
 Milk1 Cup (16 tbs)
 Egg yolks3 , beaten
 Butter/Margarine1⁄4 Cup (4 tbs)
 Lemon peel1 Tablespoon, finely shredded
 Lemon juice1⁄4 Cup (4 tbs)
 Dairy sour cream8 Ounce (1 Carton)
 Blueberries2 Cup (32 tbs)
 9 inch pastry shell1

Nutrition Facts

Serving size: Complete recipe

Calories 3344 Calories from Fat 1612

% Daily Value*

Total Fat 183 g281.9%

Saturated Fat 99.9 g499.4%

Trans Fat 0 g

Cholesterol 816.7 mg

Sodium 1215.2 mg50.6%

Total Carbohydrates 404 g134.6%

Dietary Fiber 9.3 g37.4%

Sugars 260.6 g

Protein 31 g62.8%

Vitamin A 75.4% Vitamin C 130.3%

Calcium 62.1% Iron 16.1%

*Based on a 2000 Calorie diet


1. In a saucepan combine the 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and lemon peel. Cook and stir over medium heat till thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover surface with plastic wrap and chill. When cool, stir the sour cream into mixture, then fold in blueberries; pour mixture into pastry shell. Cover and chill at least 4 hours. If desired, garnish with whipped cream lemon slices.