A sweet and tangy lemon sour cream filling with fresh blueberries in a gluten-free pie crust.
This irresistibly sweet and tangy lemon pie is bursting with flavor and is absolutely delicious! It's a Thanksgiving favorite of mine!
Prep 30 min · Cook 10 min · Total 4 hr
In a medium saucepan combine sugar and cornstarch.
Separate the egg and place the egg yolk into a small bowl. Discard the whites. Beat the eggs, then stir in the milk. Pour into the saucepan.
Add butter and lemon peel. Cook over medium heat, whisking until it reaches a boil.
Cook and stir for 2 minutes while boiling. Remove from heat and stir in lemon juice.
Cover with plastic wrap and cool until you can no longer feel heat on the bottom of the pan.
Meanwhile, wash blueberries and let them dry completely.
When pudding is cool, stir in sour cream. Gently fold in blueberries then pour into a baked pie crust.
Cover and chill for 3-4 hours. Serve with whipped cream.
One large lemon will be enough for the lemon peel and fresh lemon juice.
I would for sure use the full fat Daisy sour cream.
For more lemon flavor, whip some lemon peel into the whipped cream.
