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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