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