These Mini Frozen Blueberry Lemon Cream Pies are a delightful combination of tangy lemon, sweet blueberries, and creamy goodness. Perfect for a refreshing dessert on a hot day!
Ingredients: 1 cup blueberries, fresh or frozen. 2 tablespoons lemon juice. 1 tablespoon lemon zest. 1/4 cup sugar. 1 cup heavy cream. 1/2 cup sweetened condensed milk. 1 teaspoon vanilla extract. 1 cup graham cracker crumbs. 2 tablespoons melted butter. Fresh blueberries and lemon slices for garnish optional.
Instructions: Put blueberries, lemon juice, lemon zest, and sugar in a small saucepan. For about 5 minutes, cook over medium heat until the blueberries pop and the mixture gets a little thicker. Take it off the heat and let it cool down all the way. Heavy cream should be whipped in a bowl until stiff peaks form. Add the vanilla extract and sweetened condensed milk slowly while mixing well. Melt the butter and mix it with the graham cracker crumbs in a different bowl until the crumbs are evenly moistened. Put the graham cracker mix in the bottom of muffin tins or mini tart pans and press it down. Spread the blueberry mixture out evenly on top of the crusts. Spread the whipped cream mixture on top and use a spatula to smooth it out. Put pies in the freezer for at least four hours, or until they are firm. If you want, you can add fresh blueberries and lemon slices to the top before serving.
Prep Time: 20 minutes
Cook Time: 5 minutes
meadow sweet bostons
