Lemon Pie with Blueberries
Recipe:
(Makes 8 servings)
(Makes 8 servings)
2 ripe lemons
1 can sweetened condensed milk
1 graham cracker pie crust
1 quart fresh blueberries
UPDATE: My co-worker made this pie over the weekend and added a box of flavorless gelatin to the filling - firmed up in just a few hours!
1 can sweetened condensed milk
1 graham cracker pie crust
1 quart fresh blueberries
UPDATE: My co-worker made this pie over the weekend and added a box of flavorless gelatin to the filling - firmed up in just a few hours!
Using a micro grater, grate lemon rind until you have 1 tablespoon of zest.
Juice lemons until you have 1 cup.
In a medium bowl, mix condensed milk, lemon juice, and lemon zest until fully combined - do not whip.
Pour into crust and refrigerate until firm (minimum 2 hours to overnight).
Garnish with berries before serving.
NOTE: I like to leave space for berries and/or cream on top of the filling, but if you would like more filling, add an additional 1/2 can of condensed milk and 1/3 cup of lemon juice.
Juice lemons until you have 1 cup.
In a medium bowl, mix condensed milk, lemon juice, and lemon zest until fully combined - do not whip.
Pour into crust and refrigerate until firm (minimum 2 hours to overnight).
Garnish with berries before serving.
NOTE: I like to leave space for berries and/or cream on top of the filling, but if you would like more filling, add an additional 1/2 can of condensed milk and 1/3 cup of lemon juice.
This sounds so amazingly refreshing! Thanks for the recipe -- can't wait to try!
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