ats
A delicious and fresh lemon cream pie in a homemade graham cracker crust and topped with the most delicious homemade blueberry sauce. This is a perfect summertime treat!
I know I must have said it a thousand times, but I am IN LOVE with the lemon blueberry combo!
It wasn’t too many years ago that I didn’t really care for lemon flavored things. People would call me crazy! Then I made these Lemon Cookies and they literally changed everything for me. Lemon quickly became one of my favorite ingredients in desserts. It provides such a fresh flavor to anything its in.
I know I must have said it a thousand times, but I am IN LOVE with the lemon blueberry combo!
It wasn’t too many years ago that I didn’t really care for lemon flavored things. People would call me crazy! Then I made these Lemon Cookies and they literally changed everything for me. Lemon quickly became one of my favorite ingredients in desserts. It provides such a fresh flavor to anything its in.
tgh
Lemon Blueberry Cream Pie
Ingredients
GRAHAM CRACKER CRUST
1½ cups graham cracker crumbs
⅓ cup sugar
6 Tablespoons melted butter
BLUEBERRY SAUCE
3 cups blueberries
¾ cup cold water
¾ cup sugar
3 Tablespoons cornstarch
1 teaspoons lemon juice
LEMON CREAM PIE
1 cup heavy cream
8 ounces cream cheese, softened
⅓ cup sugar
1 Tablespoon lemon zest
2 teaspoons lemon juice
Instructions
GRAHAM CRACKER CRUST
- Preheat oven to 375 degrees F. In a small bowl combine graham cracker crumbs and sugar and mix well. Add melted butter and mix until it is well blended. Press into a 9 inch pie pan and bake at 375 degrees F for 7 minutes. Cool completely.
