Lemon Blueberry Pie
Yield
1 piePrep
10 minCook
45 minReady
5 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
slightly beaten |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
or margarine |
|
| ⅓ | cup |
lemon juice
fresh |
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 3 | cups |
blueberries
fresh |
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
orange juice
|
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
slightly beaten |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
or margarine |
|
| 79 | ml |
lemon juice
fresh |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 7.1E+2 | ml |
blueberries
fresh |
|
| 79 | ml |
sugar
|
|
| 59 | ml |
orange juice
|
|
| 15 | ml |
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.
