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Lemon Blueberry Pie
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6 eggs, slightly beaten
1 cup sugar
1/2 cup butter or margarine
1/3 cup lemon juice, fresh
2 tsp. lemon peel, grated
1 Pie crust (9 inch) baked
3 cups blueberries, fresh
1/3 cup sugar
1/4 cup orange juice
1 tbl. cornstarch
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.
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