Lemon Blueberry Cream Pie
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I recognize I ought to have mentioned it a thousand times, but I am IN LOVE with the lemon blueberry combo!
It wasn’t too a long time ago that I didn’t truly take care of lemon flavored things. People could name me crazy! Then I made those Lemon Cookies they normally literally replaced everything for me. Lemon speedy turned considered one of my favourite foods in desserts. It adds such a contemporary style to something its in.
This pie is totally appropriate for summertime. The Blueberry Sauce on ideal of the Lemon Cream filling and home made Graham Cracker Crust creates perfection in every one and each one bite.
This Lemon Blueberry Cream Pie NEEDS to be in your summertime baking list! It may be a vast hit whoever it goes!
Lemon Blueberry Cream Pie
Ingredients:
GRAHAM CRACKER CRUST
1½ cups graham cracker crumbs
⅓ cup sugar
6 Tablespoons melted butter
BLUEBERRY SAUCE
3 cups blueberries
¾ cup chilly water
¾ cup sugar
3 Tablespoons cornstarch
1 teaspoons lemon juice
LEMON CREAM PIE
1 cup heavy cream
8 ounces cream cheese, softened
⅓ cup sugar
1 Tablespoon lemon zest
2 teaspoons lemon juice
Instructions:
GRAHAM CRACKER CRUST
Preheat oven to 375 ranges F. In a small bowl combine graham cracker crumbs and sugar and blend well. Add melted butter and blend till it's nicely blended. Press right into a 9 inch pie pan and bake at 375 ranges F for 7 minutes. Cool completely.
BLUEBERRY SAUCE
In a medium saucepan combine blueberries, water, sugar, cornstarch and lemon juice. Over medium heat, convey to a boil stirring constantly. Cook till thickened. This typically takes about 5 to 7 minutes. Cool completely.
LEMON CREAM PIE
In a small blending bowl, beat whipping cream stiff peaks form. Add softened cream cheese and sugar and beat till smooth. Beat in lemon zest and lemon juice.
TO ASSEMBLE:
Pour cream cheese filling into cooled crust and unfold evenly. Spoon cooled blueberry sauce over the top. You can garnish with lemon curls or lemon zest. Chill for 2 hours earlier than serving.
Enjoy!
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