Lemon-Blueberry Cream Pie

• 1 cup Sugar
• 3 Tablespoons Cornstarch
• 1 cup Milk
• 1/4 cups Butter
• 3 whole Beaten Egg Yolks
• 1 Tablespoon Finely Shredded Lemon Peel
• 1/4 cups Lemon Juice
• 8 ounces, fluid Sour Cream
• 2 cups Blueberries
• Sweetened Whipped Cream (optional, But Good)
• Lemon Slices To Garnish (optional, But Pretty)
• 1 package 9 Inch Baked Pastry Shell

1. In a 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. Remove from heat; stir in lemon juice. Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool. When cool, stir in sour cream and blueberries. Pour into pastry shell. Cover and chill at least 4 hours.
2. Optional: Top with sweetened whipped cream, garnish with lemons.

sugar, cornstarch, milk, ubc, egg yolks, lemon peel, ubc, blueberries, cream, lemon slices, pastry shell

Taken from tastykitchen.com/recipes/desserts/lemon-blueberry-cream-pie/ (may not work)