Blueberry Lemon Cream Pie (and Tarts)

Guys.... I invented the best dessert in the history of everything.

I'm not even lying.

Okay...okay...okay.... those of you who are anti-lemon and/or anti-blueberry may not agree but EVERYONE ELSE - get on board the blueberry lemon train!

I can't even describe the amount of flavor in this pie and the textures are so smooth and creamy that it should be illegal. 

No one is allowed to scold me for over-hyping this recipe. 

No one.

It's the best thing ever and that's that.

I'm right. 

Make it and then agree with me. (P.S. - You are not allowed to disagree. I'm making it a rule.)

Blueberry Lemon Cream Pie

Ingredients

Crust

1/3 of our Never Fail Pie Crust Recipe (HERE), cooked and cooled

(Or your favorite single pie crust recipe)

Lemon Layer

1 cup sugar

1/4 cup cornstarch

1 cup whipping cream

1/2 cup freshly squeezed lemon juice (about 3 large lemons)

zest of 2 lemons

3 egg yolks

1/4 cup butter, cubed

1 cup sour cream

Blueberry Layer

2 cups frozen blueberries

1/3 cup sugar

1 tsp cornstarch

2 cups whipping cream

Directions

You can make this in one 9 inch pie pan or into tarts using a muffin pan (you should get around 12 or so regular sized tarts) or mini tarts or mini mini tarts (amount will depend on size of pan). 

After baking the shells, simply let them cool while you prepare the fillings. (Below are the mini mini tart shells as they finish cooling.)

Prepare lemon filling - In a large saucepan stir together the sugar and cornstarch. Whisk in the whipping cream and lemon juice and lemon zest until well combined. Place over medium heat. Cook and stir constantly until mixture becomes thick enough to coat the back of a spoon. Remove from heat. 

In a small bowl, quickly whisk the egg yolks well. 

Add a spoonful of the hot lemon mixture into the yolks, whisking the entire time. Add several more spoonfuls, whisking the entire time, until eggs are tempered. (You don't want to add it too quickly or you will cook your eggs too fast and they will go all funky!)

When you have added about 1/2 cup or so of the hot lemon mixture into the eggs, you can then whisk the egg mixture back  into the lemon mixture in the saucepan. 

Place back over the heat and continue to stir for another 3 - 4 minutes. 

Remove from heat, stir in the butter, and then set aside to cool. (You can speed this up by placing in fridge or placing the pot in a cold water bath.)

When room temp or just a little above, stir in the sour cream until smooth. 

Pour into pie shell and smooth top. (Or pipe into tart shells).

Prepare blueberry layer - In a large saucepan, stir together frozen blueberries and sugar and cornstarch.

Cook and stir over medium heat until most of the blueberries are popped and mixture is bubbling. Simmer, stirring every few minutes, until mixture is thickened, about 20 minutes. 

Remove from heat and let cool completely. (You can speed this process by placing in fridge or by placing pot in a cold water bath.)

When blueberries are cooled, beat whipping cream until stiff peaks form. Gently fold in the blueberry mixture.

Top the pie or tarts with the blueberry mixture. 

Pretty color, right?

Tarts for miles....

After the pie is assembled you need to refrigerate it for at least 4 hours before slicing. 

Don't tell me you aren't curious what it tastes like...

Like angels dancing on your taste buds.

*for realz*

New favorite dessert.

I mean... how perfect would this be for a spring/summer get together. Or even Easter dessert?!

We're sharing at Carol's Chatter - be sure to stop by and say Hi!