![]() Made with fresh blueberries that they grow up in NC at their mountain house, they always have a bountiful crop of sweet delicious blueberries and my mom then freezes to use later. My mom has been making this dessert for our family for years and it is so refreshing and light for summer. To ensure that the pie sets up properly, I like to give it AT LEAST 8 hours in the refrigerator.This is a sponsored review from BlogHer and Kraft. If your blueberry topping has completely cooled, you can spread it on top of the lemon filling. Pour the lemon filling into the crust, and use either a rubber or offset spatula to spread it out evenly. Try to avoid over-mixing, or you’ll deflate the filling and it won’t be nice and fluffy. After everything is combined, gently fold in the whipped cream that you whipped up earlier. Once the cream cheese and sugar are completely incorporated, it’s safe to add the rest of the ingredients–lemon juice, lemon zest, vanilla, and almond extract. Not that I made this dumb mistake or anything… ![]() The cream cheese and sugar need to be COMPLETELY combined before adding the lemon juice, or else you’ll end up with tiny bits of cream cheese throughout the filling. Once whipped and stiff (that sounds a little dirty), transfer the whipped cream to another bowl and return the bowl to the mixer–no need to clean it! In the bowl, beat some cream cheese and powdered sugar together until smooth and creamy, about 2-3 minutes. To make the lemon cream filling, you’ll start off by whipping some heavy cream in a stand mixer (or a bowl with a beater) until nice and fluffy. If you do go the Sandies route, you may have to add a little more cookie crumbs since they’re more buttery than your typical Nilla wafer cookie. I’ve also used Keebler Sandies shortbread cookies which provide a richer, more buttery flavor. The crust is a simple shortbread crust made with crushed vanilla wafer cookies, a little bit of sugar, and some melted butter. Just make sure to take it out and stir every 15 minutes or so. However, if you’re incredibly impatient like me, you can also chill it in the freezer. Once it’s thickened, stir in a little lemon juice, then transfer the blueberry topping to a shallow bowl (so it cools faster), and refrigerate it until it’s completely cool. As you continue to cook the berries with the sugar-cornstarch mixture, a thick sauce will begin to form. ![]() Combine some sugar, cornstarch (thickener) and salt, then stir this mixture into your berries. ![]() Regardless of which kind you use, the blueberries need to cook over medium heat for a couple of minutes until their juices start to release. I prefer to use frozen since I hate to cook down perfectly plump fresh blueberries when I can pop them in my mouth instead. Even though it’s the final layer of the pie, it requires a good amount of time to cool off before it can go on top of the lemon filling.įor the topping, you can either use frozen or fresh blueberries. To start things off, I like to make the blueberry topping. What makes this pie even better is the fact that it’s no-bake, which is perfect for those hot summer days when you just don’t feel like turning that oven on. Just one bite, and I had completely forgotten about the fact that it was still colder than a witch’s thorax outside. Complete with a rich and buttery shortbread crust, fluffy lemon cream filling, and sweet blueberry topping, this Lemon Blueberry Cream Pie is an absolute dream. ![]()
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