Lemon Cream Cheese Blueberry Pie Yummy Recipes

LEMONY BLUEBERRY LAYERED PIE

Steps:

• Combine cream cheese, condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1 to 2 minutes, until smooth.
• Add pudding mix, lemon zest and lemon juice; mix until well blended. Spoon about half of LUCKY LEAF Premium Blueberry Pie Filling evenly into bottom of graham cracker crust. Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour.
• Spoon remaining LUCKY LEAF Premium Blueberry Fruit Filling on top just before serving. Garnish with fresh lemon zest if desired.

LEMON CREAM CHEESE-BLUEBERRY PIE YUMMY!!

Steps:

• 1. Heat oven to 450 degrees. Bake pie crust as directed.(You can also use a graham cracker crust shell) In a small bowl, beat cream cheese with electric mixer on medium speed til til fluffy. In medium bowl, beat milk and pudding mix with electric mixer on medium speed until well blended. Add cream cheese, beat until smooth. Spread cream cheese pudding mixture in shell. Refrigerate 1 hour. Spread blueberry pie filling on cooled pie then top with whipped topping. Garnish with thin lemon wedges on top.

GRAMMY'S LEMON CREAM PIE

Steps:

• Prepare the crust according to my Darn Good Whole Wheat Pie Crust recipe, either halving the recipe (it yields enough for 2 crusts) or freezing the second crust for a later time. (I recommend making the recipe as written and freezing the second crust. It will be great to have on hand and you are going to the effort anyway, so you might as well enjoy twice the crust!)
• Preheat the oven to 425 degrees F. Roll out the pie crust, then fit into a 9-inch wide pie plate that is 1 1/2 to 2-inches deep. Trim any overhang, then crimp the crust edges as desired. Line the crust with aluminum foil or parchment paper so that the foil/paper comes all the way up the sides of the dish and fits against the sides and bottom snugly. Fill the dish with dried beans or pie weights. Place in the preheated oven and bake until the edges are barely beginning to turn golden, 12 to 15 minutes. Remove the foil/paper and weights, then return the crust to the oven and continue baking until the bottom looks dry and lightly golden and the edges have browned, about 5 to 8 additional minutes. The bottom of the crust will puff a little as it bakes, but it will deflate again once removed from the oven. Let cool completely.
• Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula's back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
• In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium-high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
• Up to 4 hours before serving, prepare the homemade whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.

BLUEBERRY LEMON BLONDIES

Steps:

• Preheat the oven to 350 F, line 8×8 inch baking dish with parchment paper, leaving a large overhang the sides so you can easily lift the blondes from the pan.
• In a separate bowl, stir together flour, baking powder and salt, set aside.
• Beat softened butter, sugar and lemon zest for 2 minutes. Add egg and mix to combine.
• Next, add lemon juice and mix to combine. It won't come together completely, but that's OK.
• Add flour mixture and mix until all combined well.
• Finally, using a rubber spatula, gently fold in blueberries.
• Spread the mixture in the prepared dish and bake 25-30 minutes, or until it's lightly golden brown on the edges and the center has set completely.
• Cool to a room temperature
• To make the glaze, in a food processor, pulse lemon juice and frozen blueberries (use frozen blueberries to get intense purple color). Strain the juice. Stir powdered sugar and 1 Tablespoon of the juice. Add more juice if needed. The glaze should be spreadable but not too runny. If it's too thin add more powdered sugar, and if it's too thick add more juice until reach desired consistency.
• Spread over blondies and let harden, about 10 minutes, before serving.

LEMON BLUEBERRY PIE

Steps:

• In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.

LEMON-BLUEBERRY CREAM PIE

Steps:

• In a saucepan, combine 1 cup sugar and cornstarch; add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice.
• Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool.
• When cool, stir sour cream and blueberries into mixture; pour into pastry shell.
• Cover and chill at least 4 hours.
• If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired.
• NOTE: If you use soy milk, dairy-free margarine, soy sour cream, and Cool Whip in place of the whipped cream this can be dairy-free.