Tart Lemon Blueberry Pie

11:43 AM Jenny Campbell 0 Comments

Tart Lemon Blueberry Pie

1 9 inch pie crust, pre baked and cooled

blueberry filling:
2 cups blueberries (fresh or frozen)
1/4 cup water
1/4 cup Dixie Crystals Granulated Sugar
2 tablespoons cornstarch

lemon filling:
1 teaspoon gelatin
1 tablespoon water
4 large eggs
1 cup Dixie Crystals Granulated Sugar
3/4 cup lemon juice (about 3 large lemons)
4 tablespoons butter, cut into 1/2 inch pieces
1 lemon, zested (and a little extra for garnish if you want)
Blueberry Filling:
In a small saucepan, combine blueberries, water and sugar. Bring to a boil and then reduce heat and simmer for 5 minutes or until fruit is tender.
Stir in cornstarch and continue to cook over medium heat until mixture thickens, about 3 minutes. Remove from heat and set aside to cool.

Lemon Filling:
In a small bowl, combine gelatin and water. Set aside.
Using a double boiler (or a glass/metal bowl over a pan of simmering water), combine eggs, sugar and lemon juice - whisking constantly. Continue cooking (and whisking) until mixture beings to thicken, about 4 minutes.
Once the thickening starts, add one piece of butter at a time. Continue whisking and adding butter until the lemon curd is thick and all butter has been added. Add the lemon zest and the gelatin mixture and whisk to combine. Remove from heat.
Pour half of the lemon curd into the prepared pie crust. Pour in the blueberry filling and spread it evenly with a spatula. Top with the remaining lemon curd. At this point you can leave it for a layered look, or swirl the top with a knife like in the photos above.

Let pie chill for at least 2 hours before serving to allow filling to completely set up. Garnish with lemon zest if you wish!

Source: http://www.thenovicechefblog.com/

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