Try this Lemon Blueberry Pie recipe, or contribute your own.
Suggest a better descriptionRecipe by: Sue Klapper In a saucepan, combine eggs, sugar, butter, lemon juice and peel; cook, stirring constantly, over medium-low heat until mixture thickens, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. In a saucepan, toss blueberries and sugar. Mix orange juice and cornstarch; 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. Source: Taste of Home Magazine: June/July 1995. Submitted to RecipeLu List by Ruth
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Serving Size: 1 Serving (424g) | ||
Recipe Makes: 8 | ||
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Calories: 1007 | ||
Calories from Fat: 429 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.7g | 64 % | |
Saturated Fat 15.7g | 79 % | |
Monounsaturated Fat 18.6g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 817.8mg | 252 % | |
Sodium 371.5mg | 13 % | |
Potassium 365.8mg | 10 % | |
Total Carbohydrate 125g | 37 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 123.1g | ||
Protein 25.1g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1007
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