Blueberry Pie With Meyer Lemon Ice Cream Recipes

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MEYER LEMON & BLUEBERRY PIE



Meyer Lemon & Blueberry Pie image

Makes 1 (9-inch) pie

Number Of Ingredients 24

2½ cups (313 grams) all-purpose flour
2 teaspoons (8 grams) granulated sugar
2 teaspoons (6 grams) kosher salt
1 cup (227 grams) cold unsalted butter, cubed
½ cup (120 grams) whole buttermilk, chilled
Blueberry Jam (recipe below)
Meyer Lemon Curd (recipe below)
Garnish: Glazed Blueberries (see PRO TIP)
⅓ cup (67 grams) granulated sugar
¼ cup (60 grams) water
1 tablespoon (12 grams) low-sugar fruit pectin
1 teaspoon (4 grams) unflavored gelatin
1 teaspoon (5 grams) fresh Meyer lemon juice
⅛ teaspoon kosher salt
1¾ cups (298 grams) fresh blueberries
2 cups (400 grams) granulated sugar
2 tablespoons (4 grams) Meyer lemon zest
½ cup (64 grams) cornstarch
½ teaspoon (1.5 grams) kosher salt
1½ cups (360 grams) fresh Meyer lemon juice
½ cup (120 grams) water
10 large egg yolks (186 grams)
1 teaspoon (4 grams) unflavored gelatin
¼ cup (57 grams) unsalted butter, softened

Steps:

  • In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add buttermilk, 1 tablespoon (15 grams) at a time, just until a dough forms. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Let dough stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Prick bottom of dough with a fork. Trim excess dough to ½ inch beyond edge of plate. Fold in edges.
  • Create a fluted crust by using the thumb and forefinger on one hand as spacers, and pushing the dough in with the other thumb. Freeze for 30 minutes.
  • Preheat oven to 350°F (180°C).
  • Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  • Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 15 minutes more. Let cool completely on a wire rack.
  • Spoon room temperature Blueberry Jam into prepared crust. Refrigerate for at least 35 minutes. Top with Meyer Lemon Curd, smoothing with an off set spatula. Garnish with Glazed Blueberries, if desired.
  • In a medium saucepan, whisk together sugar, ¼ cup (60 grams) water, pectin, gelatin, lemon juice, and salt. Add blueberries, and bring to a boil over medium heat. Reduce heat to low, and simmer, whisking constantly, until smooth, about 5 minutes.
  • Transfer blueberry mixture to a medium bowl, and place in a larger bowl filled with ice. Let cool in ice bath, whisking occasionally, until jam has thickened and reached room temperature.
  • In a medium saucepan, rub together sugar and zest with fingertips. Whisk in cornstarch and salt. Add lemon juice and ½ cup (120 grams) water, whisking until smooth. Whisk in egg yolks and gelatin. Cook over medium-high heat until thickened, about 8 minutes. Remove from heat, and stir in butter.
  • Line a rimmed baking sheet with plastic wrap. Pour curd onto prepared pan, and press another piece of plastic wrap directly onto surface of curd. Place pan on a wire rack, and let cool to room temperature. Refrigerate until chilled.

NO-BAKE BLUEBERRY LEMON PIE



No-Bake Blueberry Lemon Pie image

Provided by Michael Symon : Food Network

Categories     dessert

Time 4h55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 cup blueberries
2 tablespoons sugar
Juice of 1/2 lemon
Pinch kosher salt
2 1/2 cups graham cracker crumbs
1/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Pinch kosher salt
2 cups heavy cream
1/2 cup whole milk, warmed
One .25-ounce packet unflavored powdered gelatin
16 ounces cream cheese, at room temperature
2/3 cup sugar
Zest and juice of 2 lemons

Steps:

  • For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
  • Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
  • Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
  • Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
  • In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

BLUEBERRY-TOPPED LEMON ICE-CREAM PIE



Blueberry-Topped Lemon Ice-Cream Pie image

It's hard to beat a light, fruity ice cream pie on a hot summer's day. It doesn't get much lighter and fruitier than frozen lemon sherbet and fresh blueberries on a vanilla wafer cookie crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h35m

Yield 8

Number Of Ingredients 7

1 package (6 ounces) ready-to-use vanilla wafer cookie crust
1 pint (2 cups) vanilla ice cream, slightly softened
1 pint (2 cups) lemon sherbet, slightly softened
1/2 cup fresh blueberries
1/4 cup blueberry preserves
1 tablespoon lemon juice
Grated lemon peel, if desired

Steps:

  • Heat oven to 375°. Bake cookie crust 5 minutes. Cool completely, about 20 minutes. Spread 1 cup of the vanilla ice cream over bottom of cooled crust. Freeze 30 minutes.
  • Spread lemon sherbet over ice cream. Freeze 30 minutes.
  • Spread remaining ice cream over sherbet. Freeze at least 4 hours until firm.
  • Mix blueberries, preserves and lemon juice in small bowl; refrigerate until serving. Serve 1 tablespoon blueberry mixture over each slice of pie. Garnish with lemon peel.

Nutrition Facts : Calories 350, Carbohydrate 48 g, Cholesterol 20 mg, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 28 g, TransFat 3 g

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