INGREDIENTS
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Lemon Crumb Crust
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1/2 cup butter, melted
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1 tablespoon lemon juice
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2 1/2 cups graham cracker crumbs
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Filling
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250 g cream cheese
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3 tablespoons icing sugar
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2 teaspoons lemon rind, grated
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1 cup whipping cream
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3 cups blueberries
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Topping
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1/2 cup sugar
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3 tablespoons cornstarch
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1 1/4 cups water
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1 1/2 cups blueberries
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1 tablespoon lemon juice