20 min (4 hour chilling) + 35 min cook time | 23 cm pie | dessert | holiday and events
A classic! Creamy lemon custard with plenty of bountiful blueberries for all the berry lovers in your life.
Lemon Sour Cream Custard
PLACE the cubed butter into a large heat-proof bowl.
SET a mesh strainer over bowl.
PLACE 200 gramss of sugar into a medium saucepan.
ADD grated zest of 3 lemons, 3 ½ tablespoons cornstarch, and pinch of salt.
WHISK ingredients thoroughly.
ADD the milk, lemon juice, and 3 egg yolks.
WHISK again to combine ingredients.
COOK over medium-low heat, while WHISKING constantly, just until mixture begins to steam.
RAISE heat to medium and CONTINUE cooking and WHISKING until mixture thickens and large bubbles begin appearing on the surface.
CONTINUE cooking and WHISKING for an additional 2 minutes.
STRAIN lemon custard into the bowl with the butter, PRESSING filling through strainer with the back of a spatula as needed.
WHISK to combine ingredients.
ALLOW filling to cool to room temperature while WHISKING occasionally.
WHISK in the sour cream.
POUR filling into pre-baked pie crust and SPREAD evenly with the back of a large spoon.
COVER pie loosely with plastic wrap and REFRIGERATE at least 4 hours or overnight.
Blueberry Topping
PLACE 1 tablespoon arrowroot powder (or 1 ½ teaspoons cornstarch) into a medium saucepan.
ADD 50 grams of sugar and WHISK thoroughly.
ADD 120 ml of water and 1 ½ teaspoons lemon juice.
COOK over medium heat, while WHISKING constantly, until glaze is clear and thickened.
REMOVE glaze from heat.
ADD blueberries and TOSS gently to coat.
TRANSFER blueberries to a mesh strainer and ALLOW excess glaze to drain from blueberries.
ALLOW blueberries to cool to room temperature.
PIPE or SPREAD whipped cream on top of pie.
SPOON blueberries over whipped cream.
SERVE immediately or store in refrigerator loosely covered with plastic wrap.
