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A tart, refreshing pie...
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One 9-inch |
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unbaked pie
crust
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FILLING: |
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1 Tbs |
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butter,
softened |
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2/3 cup |
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granulated
sugar |
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2 Tbs |
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flour |
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3 Tbs |
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fresh lemon
juice |
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1 Tbs |
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grated lemon
zest |
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2 large |
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egg yolks |
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1 cup |
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milk |
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2 large |
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egg whites |
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1¾ cups |
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fresh
blueberries |
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1 |
Preheat oven to
350°F. |
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2 |
In a large bowl,
cream butter and sugar. Mix in flour, lemon juice and
lemon zest. Beat in egg yolks, then milk. |
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3 |
In a large glass or
metal bowl, beat egg whites until stiff peaks form.
Gently fold into the lemon mixture. Pour filling into
pie crust. Scatter the blueberries evenly on top. |
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4 |
Bake for 20 minutes,
then cover with foil to avoid browning. Bake an
additional 30 minutes, or until filling is set. Allow to
cool slightly before serving. |
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Servings: 8 |
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