Lemon-Blueberry Cream Pie

• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup milk or 1 cup soymilk
• 3 beaten egg yolks
• 1/4 cup butter or 1/4 cup margarine
• 1 tablespoon finely shredded lemon zest
• 1/4 cup lemon juice
• 1 (8 ounce) carton sour cream (can use fat free)
• 2 cups fresh blueberries
• 1 (9 inch) baked pastry shells
• sweetened whipped cream (optional)
• lemon slice (optional)

1. In a saucepan, combine 1 cup sugar and cornstarch; add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice.
2. Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool.
3. When cool, stir sour cream and blueberries into mixture; pour into pastry shell.
4. Cover and chill at least 4 hours.
5. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired.
6. NOTE: If you use soy milk, dairy-free margarine, soy sour cream, and Cool Whip in place of the whipped cream this can be dairy-free.

sugar, cornstarch, milk, egg yolks, butter, lemon zest, lemon juice, sour cream, fresh blueberries, pastry shells, whipped cream, lemon slice

Taken from www.food.com/recipe/lemon-blueberry-cream-pie-120367 (may not work)