06/06/2018 Lemon Frost Pie with Blueberry Sauce

Lemon Frost Pie with Blueberry Sauce

Recipe Courtesy of Cindy Schumacher

Crust:
1 cup all-purpose flour
½ cup margarine, softened
2 Tbsp. sugar
¼ tsp. salt

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

Blueberry sauce:
2 Tbsp. cornstarch
2/3 cup cold water
2/3 cup sugar
1 tsp. fresh lemon juice
Pinch salt
2 cups blueberries, fresh or frozen

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” pie plate. Bake at 375 degrees for 12-15 minutes. 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. Can be made 2 days ahead. Can also be frozen; thaw before serving. Serve with blueberry sauce.

To make blueberry sauce:
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.