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Lemon Frost Pie with Blueberry Sauce Recipe

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This recipe for Lemon Frost Pie with Blueberry Sauce is from No Empty Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 C flour
½ C softened margarine
2 T sugar
¼ t salt

Filling:
2 large egg whites, room temperature
2/3 C sugar
2 t fresh grated lemon peel
¼ C fresh lemon juice
2-3 drops yellow food coloring (optional)
1 C heavy cream, whipped

Blueberry Sauce:
2 T cornstarch
2/3 C cold water
2/3 C sugar
1 t fresh lemon juice
pinch of salt
2 C blueberries, fresh or frozen
Directions:
Directions:
With pastry blender or fork, combine flour, margarine, sugar and salt until mixture is consistency of coarse meal.
Press onto bottom and up sides of 9 inch pie plate.
Bake at 375* F for 1215 min; cool.

In large bowl, beat egg whites until soft peaks form.
Gradually add sugar and beat until stiff peaks form.
Gently stir in lemon peel, lemon juice and food coloring.
Fold in whipped cream.
Pour filling into baked crust.
Refrigerate until serving.

In medium saucepan, dissolve cornstarch in cold water.
Add sugar, lemon juice and salt.
Stir over medium heat until thick.
Gently stir in blueberries.
Refrigerate sauce until serving.
Serve sauce hot or cold over slice of pie.
Personal Notes:
Personal Notes:
Rick Says,”Lemon Frost pie seems an odd match w/ blueberry sauce, but it's actually very good!”

 

 

 

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