Spring! Here in Kansas City, we were teased with weather that felt like spring in January and February. Roller coaster weather with ups and downs kept us on our toes and made us long for one season or the other. Finally, this week, it looks like spring is really here to stay. I love celebrating Easter with a perfect dose of spring weather.
It is amazing how just a slight change in the weather makes our taste buds go through seismic shifts. Just a couple weeks ago, on a cold, rainy day, I made another batch of soup to chase away the chill. Finally, we can look forward to egg salad and deviled eggs from all those Easter Eggs, ham dinners, roasted asparagus, fresh salads and now, a luscious Lemon Blueberry Pie as a spectacular Easter dessert.
My sister and I laugh about the Easter, when we were quite young, that we went to an outdoor play on Easter morning and my only memory is wearing my new patent leather shoes and getting snow on—and in– them. Cold and snowy is not the way I want my Easter weekend to be, but it does happen.
Not this week, though. Sunny, pretty days are predicted. Even raking up the remains of winter, all of those leaves and downed branches was fun last the weekend since we got to be outside on a beautiful day. Then, after all that work, you have to have a treat, right? We earned it. And this is an incredible treat to have.
Lemon and blueberries seem to taste like spring to me. (I know, blueberries won’t be ripe and ready to pick here until the middle of the summer, but humor me–they taste fresh and like spring.) I just discovered this recipe and wow! It is great. I think it will be the dessert I am going to serve for this year’s Easter dinner. Then, I need to have friends come for dinner and make it again. And, maybe the yard will need to be raked again and I will have another excuse to make it. Want to drop by for a piece? I would be happy to make it again.
Promise you won’t get stopped by the recipe. At first glance it looks a little long, but each step is super easy. It is truly just whisking, warming in a microwave oven and then baking it. And believe me—it is well worth it.
Happy Spring!
Lemon Blueberry Streusel Pie**
Crust:
Pastry for a single 9-inch pie crust
Lemon Filling:
½ cup unsalted butter
½ cup fresh lemon juice
¼ teaspoon salt
1½ cups sugar
1 tablespoon cornmeal
4½ teaspoons cornstarch
4 large eggs, lightly beaten
Streusel Topping:
1 cup all-purpose flour
⅓ cup sugar
¾ teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
Blueberries:
3 cups fresh or frozen blueberries
⅓ cup sugar
¼ teaspoon salt
4½ teaspoons cornstarch
Preheat oven to 425° F. Roll pastry on a lightly floured board and place in pie plate. Prick crust with the tines of a fork. Line loosely with aluminum foil, then fill with pie weights or dry beans. Bake for 10 minutes.
Remove pie crust from oven. Reduce oven temperature to 375° F. Remove foil and weights from the crust.
Lemon Filling: Place butter in a microwave, safe glass mixing bowl. Microwave until butter is melted. Whisk in lemon juice, salt, sugar, cornmeal and cornstarch. Whisk in eggs, blending until mixture is smooth. Pour mixture into partially baked pie crust. Bake for 20 to 25 minutes or until the lemon mixture is nearly set. (The edges will appear firm, but the center will jiggle when moved.)
While the pie is baking make the Streusel Topping. In a medium mixing bowl, stir together flour, sugar, cinnamon and salt.
Stir together melted butter and vanilla, then drizzle butter mixture over the flour mixture. Using a whisk, blend together until the flour is evenly coated and the mixture becomes irregular crumbs. Set aside.
Blueberry Filling: Rinse the blueberries well and drain. In a large, microwave safe glass bowl, combine the just washed blueberries (they must be wet) with sugar, salt and cornstarch. Microwave on High (100%) power until liquids begin to bubble, about 3½ to 4 minutes. Stir well.
Gently spoon the hot blueberry filling evenly over the softly set lemon filling. Sprinkle evenly with the crumbs. Place the filled pie on a baking sheet to prevent any drips. Return the pie to the oven and bake 15 to 20 minutes or until the crumbs are lightly browned. Remove from oven and place on wire rack to cool. Chill well before slicing.
Store in the refrigerator and serve within 3 or 4 days.
Makes 1 (9-inch) pie
Tip:
If using frozen blueberries, toss the frozen blueberries with the sugar, salt and cornstarch in a mixing bowl. Set aside and allow berries to thaw, tossing once in a while to coat evenly.
**Recipe adapted from King Arthur Flour
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