BLUEBERRY-LEMON PIE
Enjoy pie without ever having to turn on the oven with Blueberry-Lemon Pie. Fresh lemon juice lends its citrusy flavor to this creamy no-bake Blueberry-Lemon Pie. Blueberry season just got a little more interesting.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Mix cracker crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.
- Beat cream cheese, sugar, milk and juice in medium bowl with mixer until well blended. Gently stir in COOL WHIP. Spread onto bottom of crust; top with blueberries.
- Refrigerate 30 min.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 18 g, Protein 3 g
LEMON BLUEBERRY PIE
"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!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 446 calories, Fat 22g fat (11g saturated fat), Cholesterol 195mg cholesterol, Sodium 264mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
FRIED GINGER-BLUEBERRY PIE WITH LEMON CREAM
Steps:
- Preheat a large skillet or saute pan with 1 inch of oil, on medium heat.
- In a saucepan, melt the butter and saute the ginger until soft. Add the blueberries, sugar, and lemon juice and simmer for 10 minutes until soft. Whisk in the cornstarch, stir 3 minutes, and let cool.
- Place small mound of filling on in the center of the egg roll skin and slightly wet edges. Fold over for a very tight seal. Shallow fry both sides until brown, about 2 minutes a side. Meanwhile, mix the zest with the whipped cream. Plating: Place small mound of leftover filling on a small plate. Place the pie on top. Drizzle with Maple syrup. Top with cream and powdered sugar. Garnish with remaining berries.
NO-BAKE BLUEBERRY LEMON PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 4h55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
- Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
- Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
- In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.
BLUEBERRY-LEMON PIE WITH A BUTTER CRUST
Provided by Amy Thielen
Categories dessert
Time 3h45m
Yield One 9-inch double-crust pie
Number Of Ingredients 11
Steps:
- For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
- Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
- Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. Preheat the oven to 375 degrees F.
- For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.
- Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1¿4 inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang for now. Refrigerate the first crust while you roll out the second disk of dough.
- Remove the bottom crust from the refrigerator and fill it with the berry mixture. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.
- Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.
- Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream.
NO-BAKE BLUEBERRY CREAM PIE
This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h25m
Yield 8 servings (one 9-inch pie)
Number Of Ingredients 11
Steps:
- For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
- Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
- While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
- Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
- Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.
LEMON-BLUEBERRY CREAM PIE
I ate this pie a few years ago and it was delicious. This recipe is from my Aunt Sue. See the note at the bottom about how to make this pie dairy-free. The cook time is the time to chill, and the prep time is an estimate.
Provided by Kree6528
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, combine 1 cup sugar and cornstarch; add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice.
- Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool.
- When cool, stir sour cream and blueberries into mixture; pour into pastry shell.
- Cover and chill at least 4 hours.
- If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired.
- NOTE: If you use soy milk, dairy-free margarine, soy sour cream, and Cool Whip in place of the whipped cream this can be dairy-free.
Nutrition Facts : Calories 402.5, Fat 22.6, SaturatedFat 10.7, Cholesterol 103.5, Sodium 197.1, Carbohydrate 47.4, Fiber 1.4, Sugar 28.9, Protein 4.7
ZUCCHINI FRITTERS WITH LEMONY SOUR CREAM
These zucchini fritters with lemony sour cream are a quick and easy way to use up an abundance of zucchini.
Provided by Sue Honkamp
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Trim and coarsely shred zucchini into a large bowl. Add 1 teaspoon salt; toss to coat. Let stand, stirring occasionally, 10 minutes. Meanwhile, beat together egg, green onions, and pepper in another bowl.
- Transfer zucchini to a clean kitchen towel; squeeze to remove as much liquid as possible. Stir zucchini and flour into egg mixture.
- Heat a griddle or extra-large cast-iron skillet over medium-high heat. Add oil; brush or swirl to coat pan. Drop mixture in 6 mounds onto the hot griddle, then flatten slightly with a spatula. Cook, turning halfway through, until golden brown on both sides, 5 to 7 minutes.
- For lemony sour cream, whisk sour cream, lemon zest, lemon juice, garlic, and remaining pinch of salt together in a small bowl. Sprinkle with zest and pepper; serve with fritters.
Nutrition Facts : Calories 98 kcal, Carbohydrate 6 g, Cholesterol 42 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 409 mg, Sugar 2 g, Fat 7 g, UnsaturatedFat 0 g
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Category DessertTotal Time 1 hr 22 minsEstimated Reading Time 8 mins
- In a food processor (or by hand), pulse flour, powdered sugar and butter together until combined.
- In a medium sized saucepan, whisk eggs, sugar, cornstarch, flour, half & half, lemon juice, lemon zest and butter together over med-low heat. Cook the mixture, whisking often, for about 20 minutes, or until the mixture thickens and coats the back of a spoon.
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- In a medium saucepan, combine sugar, cornstarch, milk, egg yolks, butter and lemon peel. Cook over medium heat, stirring constantly, until the mixture is thick and bubbly. Cook and stir for two minutes more. Remove from the heat and stir in the lemon juice.
- Pour the mixture into a large mixing bowl and immediately cover with plastic wrap, pushing down and making sure that the plastic is touching the top of the lemon curd so that a skin doesn’t form. Let cool to room temperature.
- When the lemon curd has cooled, gently stir in the sour cream and blueberries, taking care not to break the blueberries. When mixed completely, pour into your baked pie crust.
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