Lemon Blueberry Pie
TOTAL TIME: Prep: 10 min. + chilling Cook: 10 min. + cooling
YIELD: 8 servings.
"When blueberries are ripe, I find every way possible to enjoy them," notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point!
Ingredients
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6 large eggs, lightly beaten
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1 cup sugar
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1/2 cup butter, cubed
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1/3 cup lemon juice
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2 teaspoons grated lemon zest
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1 pastry shell (9 inches), baked
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3 cups fresh blueberries
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1/3 cup sugar
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1 tablespoon cornstarch
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1/4 cup orange juice
Directions
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1.
In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell.
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2.
In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.
Nutrition Facts
1 slice: 446 calories, 22g fat (11g saturated fat), 195mg cholesterol, 264mg sodium, 57g carbohydrate (40g sugars, 1g fiber), 6g protein.
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