This sweet but tart lemon pie is delish! It's a Thanksgiving favorite of mine! One large lemon will be enough for the lemon peel and fresh lemon juice. I would for sure use the full fat Dairy sour cream.
1 cup sugar
3 tablespoons cornstarch
1 cup milk
3 beaten egg yolks
4 tablespoons butter
1 tablespoon shredded lemon peel
1/4 cup fresh squeezed lemon juice
8 oz Dairy sour cream
2 cups fresh blueberries
In a saucepan combine sugar and cornstarch. In a small bowl, stir together beaten eggs and milk. Add to sauce pan. Add butter and lemon peel. Cook over medium heat until it boils. Cook and stir for 2 minutes while boiling. Remove from heat and stir in lemon juice. Cover with plastic wrap until cool.
Wash blueberries and let them dry completely. When pudding is cool, stir in sour cream. Stir in blueberries and pour into a baked pie crust. Cover and chill for 3-4 hours. Top with whipped cream. You can also whip some lemon peel into the cream.
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