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Lemon Blueberry Pie

 

25

Yield

1

pie

Prep

10

min

Cook

45

min

Ready

5

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

6 large eggs
slightly beaten
1 cup sugar
½ cup butter
or margarine
cup lemon juice
fresh
2 teaspoons lemon zest
grated
1 each pie shell (9 inch)
baked
3 cups blueberries
fresh
cup sugar
¼ cup orange juice
1 tablespoon cornstarch

Directions

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 to 6 hours.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 351g (12.4 oz)
Amount per Serving
Calories 81246% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 378mg 126%
Sodium 474mg 20%
Total Carbohydrate 35g 35%
Dietary Fiber 3g 13%
Sugars g
Protein 24g
Vitamin A 23% Vitamin C 44%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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