Lemon blueberry pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs; slightly beaten | |
| 1 | cup | Sugar |
| ½ | cup | Butter or margarine |
| ⅓ | cup | Lemon juice; fresh |
| 2 | teaspoons | Lemon peel; grated |
| 1 | Pie crust; (9 inch), baked | |
| 3 | cups | Blueberries; fresh |
| ⅓ | cup | Sugar |
| ¼ | cup | Orange juice |
| 1 | tablespoon | Cornstarch |
Directions
Recipe by: Sue Klapper
In a saucepan, combine eggs, sugar, butter, lemon juice and peel; cook, stirring constantly, over medium-low heat until mixture thickens, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell.
In a saucepan, toss blueberries and sugar. Mix orange juice and cornstarch; 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.
Source: Taste of Home Magazine: June/July 1995.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Converted by MM_Buster v2.0l.