Lemon Sour Cream Custard
  • 1/4 Cup butter, cubed
  • 1 Cup sugar
  • Grated zest of 3 lemons
  • 3 1/2 Tablespoons cornstarch
  • 1/4 Tsp. salt
  • 1 Cup whole milk
  • 1/2 Cup freshly squeezed lemon juice (about 2-3 large lemons)
  • 3 large egg yolks
  • 1 Cup sour cream
  • One 9-inch pie crust, pre-baked
Blueberry Toppings
  • 1 Tbsp. arrowroot starch (or 1 ½ teaspoons cornstarch)
  • 1/4 Cup sugar
  • 1/2 Cup water
  • 1 1/2 Teaspoons freshly squeezed lemon juice
  • 2 Packages (6 ounces each) Driscoll’s Blueberries
  • 1 Cup heavy whipping cream, whipped to stiff peaks and sweetened as desired
Lemon Sour Cream Custard
  1. PLACE 1/4 cup cubed butter into a large heat-proof bowl.
  2. SET a mesh strainer over bowl.
  3. PLACE 1 cup sugar into a medium saucepan.
  4. ADD grated zest of 3 lemons, 3 ½ tablespoons cornstarch, and 1/4 teaspoon salt.
  5. WHISK ingredients thoroughly.
  6. ADD 1 cup milk, 1/2 cup lemon juice, and 3 egg yolks.
  7. WHISK again to combine ingredients.
  8. COOK over medium-low heat, while WHISKING constantly, just until mixture begins to steam.
  9. RAISE heat to medium and CONTINUE cooking and WHISKING until mixture thickens and large bubbles begin appearing on the surface.
  10. CONTINUE cooking and WHISKING for an additional 2 minutes.
  11. STRAIN lemon custard into the bowl with the butter, PRESSING filling through strainer with the back of a spatula as needed.
  12. WHISK to combine ingredients.
  13. ALLOW filling to cool to room temperature while WHISKING occasionally.
  14. WHISK in 1 cup sour cream.
  15. POUR filling into pre-baked pie crust and SPREAD evenly with the back of a large spoon.
  16. COVER pie loosely with plastic wrap and REFRIGERATE at least 4 hours or overnight.
Blueberry Topping
  1. PLACE 1 tablespoon arrowroot powder (or 1 ½ teaspoons cornstarch) into a medium saucepan.
  2. ADD 1/4 cup sugar and WHISK thoroughly.
  3. ADD 1/2 cup water and 1 ½ teaspoons lemon juice.
  4. COOK over medium heat, while WHISKING constantly, until glaze is clear and thickened.
  5. REMOVE glaze from heat.
  6. ADD blueberries and TOSS gently to coat.
  7. TRANSFER blueberries to a mesh strainer and ALLOW excess glaze to drain from blueberries.
  8. ALLOW blueberries to cool to room temperature.
  9. PIPE or SPREAD 1 cup whipped cream on top of pie.
  10. SPOON blueberries over whipped cream.
  11. SERVE immediately or store in refrigerator loosely covered with plastic wrap.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g