Since lemons were on sale, I was planning on this recipe last week***, but I never found time. This week I made time because I really wanted some lemony-blueberry goodness. It was very, very simple. Though I did manage to unnecessarily dirty quite a few dishes in the process.
The basis for the custard pie is my Key Lime Pie recipe, found here.
Key Lime Coconut Bars and Key Lime Gelato recipes are here and here. I LOVE Key Lime.
JeffreyW made Cabbage Rolls this week, pictured above – recipe, instructions and more photos are here
That’s it for this week. I’ve been busy with many new clients and switching everything over to a new computer. I’m really looking forward to a relaxing weekend. What’s on your plate this weekend. What’s cookin’ in your kitchen?
Tonight’s featured recipe, pictured at top, satisfied a craving for a sweet-tart dessert. Starting with my standard custard pie recipe and adding blueberry filling turned out to be just what I wanted.
Blueberry Lemon Pie
Blueberry filling:
- 1 1/2 cups wild blueberries (I use frozen, thawed)
- 1 tsp corn starch
- 1/4 cup sugar
saucepan
Add ingredients to the saucepan. Bring to a low boil and immediately reduce heat to low and let simmer until thickened. Stirring occasionally. Let cool completely.
Lemon pie:
- 14 oz can sweetened condensed milk
- 4 egg yolks
- 6 tbsp lemon juice
- 1 tbsp lemon zest
- 9 inch graham cracker pie crust
Preheat oven to 250°
Combine milk & yolks with mixer until well blended. Add lemon juice and zest, mix well. Add enough blueberry filling to thinly coat the bottom of the pie shell. Pour the lemon mixture into pie shell – try to pour it in evenly, because you don’t want to spread it with a spatula and disturb the blueberries. Bake for 25 minutes. Let cool completely and top with remaining blueberries. Refrigerate before serving, and any leftovers.
***Last week when I knew I didn’t have time to do a recipe, I emailed Adam L. Silverman and asked him if he might post something. I had to laugh as he posted Key Lime Pie – I swear I really was planning to highlight key limes myself. We’ll have to see if the next time we can mind meld as nicely again. ***
That’s it for this week. Have a great weekend – TaMara
rikyrah
that looks delcious
Baud
Just like me!
muddy
I had a lot of lemons and blood oranges on sale so I preserved them with salt yesterday. I tried doing it with limes once and it turned out bitter. I wonder how Key limes would be?
NotMax
@muddy
Limes be limes. Key limes are a smaller variety.
WaterGirl
What a pretty plate!
I bought some 100% key lime juice after reading Adam SIlverman’s recipe last week. I hope to make the pie this week, then if I really really like it, I am going to try making it again only with homemade sweetened condensed milk instead of the canned stuff.
TaMara, I am intrigued by the phrase “many new clients”. I may be adding a screened in porch this year, so I maybe be in the market for some new clients myself. What’s your secret?
Edit: I may have to try the key lime gelato, too. That sounds really good.
WaterGirl
Now after clicking your link to read about the difference between ice cream and gelato and sorbet… what I want is a recipe for key lime sorbet. I am all about the fruit!
Two years ago I was on vacation and got some tangerine sorbet at some frozen yogurt store and it was possibly the best fruit anything I have ever had. Tasted like a real tangerine, only better. So good!
edit: It was sweet and tart, just like Baud!
Uncle Cosmo
(sigh) Christ on a crutch, here we go again, more sugar-sodden TaMara specials, 15,000 calories a sideways glance. I have to remember to stay away from this blog Friday nights–I can go into insulin shock just from the images.
Seriously, hon, do you ever make anything that’s even halfway healthy? Or are you a GOP mole bent on destroying the Juicetariat by turning the clientele into diabetics with fatal cravings for the various -oses?
muddy
@NotMax: I was just thinking they might be sweeter, but the skins are thin like the big ones.
WaterGirl
@Uncle Cosmo: So glad you are not prone to exaggeration or your comment might have sounded a bit harsh!
schrodinger's cat
For dessert, I am going to make a lower fat and lower sugar version of gajjar ka halwa (carrot fudge) in the oven.
Colarado kitteh is caught red pawed!
Plus, 2 new movies with female protagonists that you might want to see.
Lee Rudolph
The clementines in the store this last few weeks have been very tasty. Yesterday I made a salad of radicchio, half-segments of clementine, pieces of sweet yellow pepper about the size of the clementine chunks, oil and vinegar. Damn it was good (if somewhat psychedelic in appearance).
Joel
@srv: I can’t believe they have a lift up to the imperial bowl.
laura
We’re having won ton soup with a bag if the home made pork and cabbage dumplings and turning in early. Tomorrow it’s make a pair of quiches and start a pot roast. Then off into the welcome and oh, so needed storm from Sacto to San Jose. We’re going to Henri’s Hi-Life, divey steak house-n-bar then Hockey! Sharks v Canucks. The quiches will be a gift for the overnight free-loading and the hosts will send us off with a bag of lemons. Gee, what to do, what to do . . .
Between my mom being in hospice and the spouse getting shingles on his eye lids we need this getaway or we’d have to take a hostage.
Happy weekend to all!
Adam L Silverman
I didn’t even get a pink slip telling me I was terminated as fill in food godess. I’m filing an NLRB complaint!
RSA
Those cabbage rolls look more appetizing than they have any right to be.
PurpleGirl
@laura: Sorry about your Mom and your husband. Hope the weekend as goes planned — yes, after having to cope that stuff, you do need a relaxing weekend.
schrodinger's cat
@Adam L Silverman: You are the substitute food goddess, better keep that apron ready.
PurpleGirl
@laura: Hope your weekend goes as planned. Yes, after coping with all that you and your husband deserve a good weekend.
chopper
@WaterGirl:
he is literally the adolf hitler of exaggeration.
TaMara (BHF)
@Uncle Cosmo: Wait until next week when I do the Coconut Lemon three layer cake and the Lane Cake – you can barely lift those suckers for all the sugar.
laura
@PurpleGirl: thank you. Friends and socializing really have been the gift in coping and acceptance of things as they are.
Mnemosyne
@TaMara (BHF):
We once bought a tres leches cake for work that was so heavy that I insisted on weighing it before we cut it. Sucker weighed 14 pounds for a 1/4 sheet cake!
It was delicious, though.
NotMax
@Mnemosyne
Used to be (perhaps still is) a Hungarian bakery on Manhattan’s upper east side that made an apple pie which must have weighed in at ten pounds.
Extra $5 deposit for the heavy duty pie tin it came in, as there was no way a foil one ever would have supported it.
Mnemosyne
@NotMax:
I have a strange feeling of deja vu with this comment …
WaterGirl
@chopper: Nice!