Lemon Blueberry Cream Pie Recipe


Lemon Blueberry Cream Pie Recipe
Lemon Blueberry Cream Pie Recipe
Delicious and fresh lemon cream pie in homemade graham crackers and topped with the tastiest homemade blueberry sauce. This is a perfect summer treat.
This cake is perfect for summer. Blueberry sauce on top of the contents of the Lemon Cream and Graham Cracker Home-made crust creates perfection in every bite.
This lemon blueberry cream pie needs to be on your summer cake list! This will be a huge success for anyone who goes.

Ingredient
Biscuit graham crust
  • ⅓ glass of sugar
  • 6 tablespoons of melted butter
  • 1½ cup graham cracker crumbs

Lemon cream pie
  • 1 tablespoon of lemon zest
  • 2 teaspoons of lemon juice
  • 1 cup thick cream
  • 8 ounces of cream cheese, mashed
  • ⅓ glass of sugar

Blueberry sauce
  • 3 tablespoons of corn flour
  • 1 teaspoon of lemon juice
  • 3 cups of blueberries
  • ¾ glass of cold water
  • ¾ glass of sugar


Instructions
Lemon cream pie
In a small bowl, shake the shape of the top of the whipped cream. Add cream cheese and soft sugar and shake until smooth. Shake it in lemon zest and lemon juice.
Biscuit graham crust
Preheat the oven to 375 degrees f. In a small bowl combine the graham cracker crumbs and sugar and stir well. Add melted butter and stir until evenly mixed. Press into a 9-inch pie pan and bake at 375 degrees f for 7 minutes. Really cool.

Blueberry sauce
In a medium saucepan, combine blueberries, water, sugar, corn flour, and lemon juice. On medium heat, simmer continuously. Cook until thickened. This usually takes about 5 to 7 minutes. Really cool.

To be responsible
Pour the cream cheese into the cold crust and spread evenly. Spoon cold blueberry sauce on top. You can decorate it with lemon curls or lemon zest. Refrigerate for 2 hours before serving.

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