LEMON BLUEBERRY PIE
"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!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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. , 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 : Calories 446 calories, Fat 22g fat (11g saturated fat), Cholesterol 195mg cholesterol, Sodium 264mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON-BLUEBERRY CREAM PIE
I ate this pie a few years ago and it was delicious. This recipe is from my Aunt Sue. See the note at the bottom about how to make this pie dairy-free. The cook time is the time to chill, and the prep time is an estimate.
Provided by Kree6528
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, combine 1 cup sugar and cornstarch; add milk, egg yolks, butter or margarine, and 1 tablespoon 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 a bowl; cover surface with plastic wrap and refrigerate until cool.
- When cool, stir sour cream and blueberries into mixture; pour into pastry shell.
- Cover and chill at least 4 hours.
- If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired.
- NOTE: If you use soy milk, dairy-free margarine, soy sour cream, and Cool Whip in place of the whipped cream this can be dairy-free.
Nutrition Facts : Calories 402.5, Fat 22.6, SaturatedFat 10.7, Cholesterol 103.5, Sodium 197.1, Carbohydrate 47.4, Fiber 1.4, Sugar 28.9, Protein 4.7
BLUEBERRY PIE WITH MEYER LEMON ICE CREAM
Steps:
- Combine the butter, flour and salt in a food processor. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry, add the remaining ice water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour. (This can be done a few days in advance.)
- Preheat oven to 375 degrees F.
- Combine blueberries, lemon zest and juice, sugar and cornstarch in a large bowl. Toss to combine. Set aside.
- Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll one disc of dough out, rotating the dough a quarter turn after each roll and dusting lightly with flour if it feels tacky, into an even 11-inch circle about 1/8-inch thick.
- Butter a 9-inch pie plate and lay the dough in the plate. (There should be about 1/2-inch dough hanging over the sides. If there is more than that, trim it with a sharp pair of kitchen shears.) Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape.
- Roll out second disc of dough and slice into 1 1/2-inch strips.
- Fill the pie with blueberries and lattice the dough strips on top. Crimp the edges to seal. Bake until the internal temperature reaches 195 degrees F, about 50 minutes. Allow to cool and set, about 1 hour. Serve topped with Meyer Lemon Ice Cream.
- Prepare a large bowl of ice water and set aside. Combine the cream, vanilla extract, lemon zest and 1/2 cup sugar in a medium saucepan. Bring to a boil, turn off the heat and stir in lemon juice. Combine the eggs and the remaining 1/2 cup sugar in a small bowl and beat to a homogeneous consistency.
- Strain the cream mixture, then whisk a third of the cream mixture into the egg mixture. Immediately whisk the egg mixture back into the remaining cream mixture.
- Chill the mixture over the ice water bath.
- Churn the chilled mixture in an ice cream machine according to the manufacturer's directions. Transfer to a container and freeze, 2 hours.
- Special equipment: an ice cream machine
BLUEBERRY LEMON CREAM PIE
Make and share this Blueberry Lemon Cream Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 1h20m
Yield 1 Pie
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Prepare pie crust and line 1 9-inch pie plate.
- Freeze any remaining crust for later use.
- Add pie weights and cook for 10 minutes-remove weights and continue to cook for another 10 minutes.
- Remove from oven and reduce heat to 375 degrees.
- In a medium saucepan over medium heat melt butter.
- Remove from heat.
- Whisk in egg yolks, sugar, lemon rind and juice.
- Cool lemon-egg mixture over low heat stirring constantly until thickened.
- Spoon blueberry pie filling into the baked pie shell.
- Slowly pour lemon cream over top of blueberries.
- Bake for 45 minutes.
- Remove and cool on a wire rack.
- Chill 4 hours or overnight.
Nutrition Facts : Calories 3135.1, Fat 131.2, SaturatedFat 52.8, Cholesterol 1254.8, Sodium 1372, Carbohydrate 468.7, Fiber 21.3, Sugar 340.5, Protein 28.8
LEMON BLUEBERRY PIE
Cool and zesty, a refreshing summertime treat. I make these pies in regular pie shells, not deep dish fruit shells.
Provided by Gwen Balkcum
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
- In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
- Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 29.7 g, Cholesterol 33.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 3.5 g, Sodium 182 mg, Sugar 18.1 g
LEMON BLUEBERRY CUSTARD PIE
Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!
Provided by M. Parker
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
- Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.3 g, Cholesterol 57.5 mg, Fat 10.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 155.9 mg, Sugar 21.5 g
FANTASTIC LEMON-BLUEBERRY CREAM PIE
The name of this says it all! ---plan ahead the pie needs to chill for 3 or more hours before serving. I made this pie using half bottled lemon juice and half fresh, it was still wonderful, I suggest to only use fresh berries for this pie.
Provided by Kittencalrecipezazz
Categories Pie
Time 3h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- Prepare a 9-inch pie plate.
- In a bowl stir together the crust ingredients until combined; press into bottom and up the sides of the pie plate.
- Bake for 8 minutes; remove and cool completely (the pie crust can be made up to a day in advance covered with plastic wrap and chilled).
- In a bowl beat the softened cream cheese with sweetened condensed milk and powdered sugar using an electric mixer on medium speed until creamy and smooth.
- Add in lemon pudding mix, lemon rind and fresh lemon juice; beat until completely blended.
- Spread half of the lemon mixture evenly into the prepared pie crust.
- In a bowl mix the blueberries with preserves; spread evenly over the lemon mixture.
- Spread the remaining half of the lemon mixture over the blueberry mixture; cover and chill for minimum of 3 hours or until well set.
- Dollop the whipped cream (or Cool Whip topping) around the edges of the pie, then sprinkle fresh blueberries over the whipped cream if desired.
- Delicious!
Nutrition Facts : Calories 561.6, Fat 27.1, SaturatedFat 15.4, Cholesterol 79.8, Sodium 492.5, Carbohydrate 75.3, Fiber 1.5, Sugar 50.6, Protein 7.7
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