"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!
Lemon Blueberry Pie
Blueberries
Lemon Blueberry Pie
Prep Time
10 min
Cook Time
10 min
Yield
8 servings
Ingredients
- 6 large eggs, lightly beaten
- 1 cup sugar
- 1/2 cup butter, cubed
- 1/3 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 pastry shell (9 inches), baked
- 3 cups fresh blueberries
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup orange juice
Directions
- 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
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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