Lemon-Blueberry Cream Pie
| Yield: | 1 Servings |
| Categories: |
| 1 | c | Sugar |
| 3 | tb | Cornstarch |
| 1 | c | Milk |
| 3 | Beaten egg yolks | |
| 1/4 | c | Butter or margarine |
| 1 | tb | Finely shredded lemon peel |
| 1/4 | c | Lemon juice |
| 1 | ct | (8 oz) dairy sour cream |
| 2 | c | Fresh blueberries |
| 1 | 9-inch baked pastry shell | |
| Sweetened whipped cream (optional) |
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