Lemon Pie with Blueberry Topping
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup fresh lemon juice
- 4 large eggs
- 1 1/2 cups sugar
- 1/2 cup buttermilk
- 3 tablespoons all purpose flour
- 2 teaspoons grated lemon peel
- 3 tablespoons unsalted butter, room temperature
- Carbohydrate 112 g(37%)
- Cholesterol 140 mg(47%)
- Fat 16 g(25%)
- Fiber 3 g(12%)
- Protein 8 g(15%)
- Saturated Fat 6 g(31%)
- Sodium 235 mg(10%)
- Calories 613
Preparation Preheat oven to 350°F. Separate 1 egg, placing white in small bowl and yolk in large bowl. Beat white with fork until very foamy; brush over inside of crust several times to coat (discard remaining white). Add 1 1/4 cups sugar, butter, and lemon peel to bowl with egg yolk. Using electric mixer, beat mixture until blended and smooth. Beat in remaining 3 eggs, 1 at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center, about 45 minutes. Cool pie, then chill until cold, at least 2 hours. Toss berries, jam, and remaining 1/4 cup sugar in large bowl to blend. Let toping stand until berries thaw and juices form, stirring occasionally, about 2 hours. Cut around crust to loosen. Cut pie into wedges. Serve, spooning topping over.
Preparation Preheat oven to 350°F. Separate 1 egg, placing white in small bowl and yolk in large bowl. Beat white with fork until very foamy; brush over inside of crust several times to coat (discard remaining white). Add 1 1/4 cups sugar, butter, and lemon peel to bowl with egg yolk. Using electric mixer, beat mixture until blended and smooth. Beat in remaining 3 eggs, 1 at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center, about 45 minutes. Cool pie, then chill until cold, at least 2 hours. Toss berries, jam, and remaining 1/4 cup sugar in large bowl to blend. Let toping stand until berries thaw and juices form, stirring occasionally, about 2 hours. Cut around crust to loosen. Cut pie into wedges. Serve, spooning topping over.
