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Receta Lemon Blueberry Cream Pie Recipe
by Global Cookbook

Lemon Blueberry Cream Pie Recipe
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Ingredientes

  • 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

Direcciones

  1. Servings: 8 (1 pie)
  2. 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.
  3. Remove from heat, stir in lemon juice. Transfer to bowl; cover surface with plastic wrap and chill till cold.
  4. When cold, stir lowfat sour cream and blueberries into mix; pour into baked pastry shell. Cover and refrigerateat least 4 hrs.
  5. Serving: At time of serving, top with whipped cream & lemon slices as garnish.