Lemonade Pie With Blueberry Sauce Recipes

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BLUEBERRY-LEMON PIE WITH A BUTTER CRUST



Blueberry-Lemon Pie with a Butter Crust image

Provided by Amy Thielen

Categories     dessert

Time 3h45m

Yield One 9-inch double-crust pie

Number Of Ingredients 11

2 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine sea salt
9 ounces (2 sticks plus 2 tablespoons) cold unsalted butter, cut into cubes
1 teaspoon apple cider vinegar
6 cups blueberries
3/4 cup sugar, plus more for dusting the pie
5 tablespoons cornstarch
Grated zest and juice of 1 lemon
2 tablespoons cold unsalted butter, cut into thin pats
Heavy cream, for brushing the pie
Ice cream, for serving

Steps:

  • For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
  • Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
  • Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  • Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. Preheat the oven to 375 degrees F.
  • For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.
  • Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1¿4 inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang for now. Refrigerate the first crust while you roll out the second disk of dough.
  • Remove the bottom crust from the refrigerator and fill it with the berry mixture. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.
  • Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.
  • Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream.

FROZEN LEMONADE PIE WITH BERRIES



Frozen Lemonade Pie with Berries image

This decadent, creamy frozen lemonade pie with berries is the perfect dessert for a refreshingly sweet and tart summertime treat!

Provided by Culinary Envy

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 8h32m

Yield 8

Number Of Ingredients 11

2 cups graham cracker crumbs
7 tablespoons unsalted butter, melted
¼ cup white sugar
2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen lemonade concentrate, not thawed
1 cup sliced strawberries
½ cup fresh blackberries
½ cup fresh raspberries
2 tablespoons lemon juice
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place a bowl in the refrigerator to get cold.
  • Combine graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press mixture firmly over the bottom and up the sides of a 9-inch pie plate.
  • Bake in the preheated oven until firm, about 7 minutes. Let cool completely.
  • Whip cream in the cold bowl with a hand mixer until stiff peaks form.
  • Stir sweetened condensed milk and frozen lemonade concentrate together in a separate bowl. Fold lemonade mixture gently into the whipped cream. Pour filling into the cooled crust. Freeze until set, 8 hours to overnight.
  • Keep pie at room temperature for 10 minutes before slicing. Toss strawberries, blackberries, and raspberries with lemon juice and 2 tablespoons sugar in a bowl. Top each slice with mixed berries.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 70.4 g, Cholesterol 124.9 mg, Fat 38.7 g, Fiber 2 g, Protein 7.1 g, SaturatedFat 23.1 g, Sodium 214.7 mg, Sugar 56.8 g

LEMON PIE WITH BLUEBERRY TOPPING



Lemon Pie with Blueberry Topping image

Categories     Milk/Cream     Dessert     Bake     Quick & Easy     Blueberry     Lemon     Spring     Chill     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

4 large eggs
1 6-ounce (8- to 9-inch) purchased graham cracker crumb crust
1 1/2 cups sugar
3 tablespoons unsalted butter, room temperature
2 teaspoons grated lemon peel
3 tablespoons all purpose flour
1/2 cup buttermilk
1/4 cup fresh lemon juice
1 1-pound package frozen unsweetened blueberries
3/4 cup blueberry jam

Steps:

  • Preheat oven to 350°F. Separate 1 egg, placing white in small bowl and yolk in large bowl. Beat white with fork until very foamy; brush over inside of crust several times to coat (discard remaining white).
  • Add 1 1/4 cups sugar, butter, and lemon peel to bowl with egg yolk. Using electric mixer, beat mixture until blended and smooth. Beat in remaining 3 eggs, 1 at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center, about 45 minutes. Cool pie, then chill until cold, at least 2 hours.
  • Toss berries, jam, and remaining 1/4 cup sugar in large bowl to blend. Let toping stand until berries thaw and juices form, stirring occasionally, about 2 hours.
  • Cut around crust to loosen. Cut pie into wedges. Serve, spooning topping over.

LIMONCELLO POUND CAKE WITH BLUEBERRY SAUCE



Limoncello Pound Cake With Blueberry Sauce image

I was looking for recipes that use Limoncello liqueur and I found this. I will be making it but I as posting it here for safe keeping....If you try it, let me know...

Provided by babygirl65

Categories     Dessert

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 19

1 cup butter, room temp
3 cups sugar
6 eggs
2 teaspoons vanilla
1/2 teaspoon almond extract
1 lemon, juice of
1 cup heavy cream
3 cups flour
1 lemon, zest of
2 tablespoons butter, melted
1 lemon, juice of
1/2 lemon, zest of, finely chopped
1 cup sugar
4 ounces limoncello
2 cups blueberries, fresh
1/2 cup sugar
1/2 cup port wine or 1/2 cup sherry wine
1/2 teaspoon cinnamon, ground
1 teaspoon cornstarch, dissolved in 1-2 oz water

Steps:

  • Preheat oven to 300. Can be made in a bundt pan, springform pan or loaf pan. Grease well and set aside.
  • Mix juice of one lemon with heavy cream, set aside.
  • Cream together butter and sugar. Add eggs one at a time, until well blended. Add vanilla and almond extract.
  • Add lemon mixture alternately with flour to creamed mixture, folding after each addition, beginning and ending with flour.
  • Fold in zest of one lemon.
  • Bake at 300 for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then transfer to a serving plate.
  • For glaze, whisk together melted butter, juice, zest and sugar until smooth.
  • While cake is cooling, poke holes on top of cake and pour 4 oz. of Limoncello, then pour glaze over cake.
  • For sauce, gently boil berries, sugar, port and cinnamon for about 15 minutes. Add the dissolved cornstarch and cook for additional minute. Cool and servce with cake.

Nutrition Facts : Calories 1045.3, Fat 41.2, SaturatedFat 24.5, Cholesterol 268, Sodium 250.6, Carbohydrate 158.3, Fiber 2.3, Sugar 118.1, Protein 10.8

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