Instructions: Servings: 8 (1 pie)

In saucepan, combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter, and lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more.

Remove from heat, stir in lemon juice. Transfer to bowl; cover surface with plastic wrap and refrigerate until cool.

When cool, stir sour cream and blueberries into mixture; pour into baked pastry shell. Cover and chill at least 4 hours.

Serving: At time of serving, top with whipped cream & lemon slices as garnish.

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