Summer's burst lemon-berry pie

Summer's Burst Lemon-berry Pie

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sherry monfils


I had an excess of berries ans decided to make a berry pie and finally came up w/ this delicious and summer perfect pie. It took about 20 minutes to firm in the fridge. I will have a pic soon, ( the pie was eaten up before I could get 1, lol.)


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40 Min
10 Min


  • 1-1/2 c
    sliced strawberries
  • 1-1/2 c
  • 4 Tbsp
  • 4 Tbsp
  • 4 Tbsp
    lemon juice
  • 2 Tbsp
  • 8 oz
    softened cream cheese
  • 1/2 c
    powdered sugar
  • 2/3 c
    sour cream
  • 2 tsp
    lemon extract
  • 2/3 c
    very cold whipping cream
  • 1
    9"-prepared graham cracker pie crust

How to Make Summer's burst lemon-berry pie


  1. Heat oven to 350. Bake the pie shell for between 5 & 10 minutes. Make sure it is lightly browned. Let cool.
  2. In lg saucepan mix strawberries and blueberries w/ sugar and cornstarch. Stir in lemon juice and water. Heat over medium, stirring until thickened. Remove from heat and let cool.
  3. In a lg bowl, beat cream cheese until smooth. Beat in powdered sugar, lemon extract & sour cream until smooth. Drizzle in the whipping cream while beater is still running. Continue beating the mix on high, until fluffy. Pour into the cooled crust. Smooth the top. Refrigerate until firm. Spoon berry mix over the top and serve!

Printable Recipe Card

About Summer's burst lemon-berry pie

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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