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Add a photoServings: 8
Ingredients
- 2 x egg whites
- 2/3 c. granulated sugar
- 1/4 c. fresh lemon juice
- 1 Tbsp. grated lemon peel
- 1 c. heavy cream, whipped
- 1 x pre-baked pie shell, (9-inch)
- 2/3 c. granulated sugar
- 1 Tbsp. cornstarch
- 1 pch salt
- 2/3 c. water
- 1 x lemon peel, grated
- 2 c. fresh blueberries
Directions
- In a large bowl, beat the egg whites and sugar with an electric mixer till thick and frothy. Slowly add in the lemon juice and zest and beat till the mix forms soft peaks. Mix in the whipped cream.
- Spread the mix into the cooled, baked pie shell and chill. Serve with the Blueberry Sauce.
- YIELD: 6 TO 8 SERVINGS
- To make the Blueberry Sauce:In a medium-sized saucepan, combine the sugar, cornstarch, and salt and mix till completely blended and smooth. Add in the water and lemon zest and cook, stirring constantly, till the mix comes to a boil and is thick.
- Mix in the blueberries and return to a boil. Remove from heat and chill.
- Makes about 1 c.. (This sauce can be stored in the refrigerator.)
- Variation: Raspberries, strawberries, or possibly blackberries can be substituted for the blueberries. Puree the berries first; then push through a sieve to remove seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 8 servings | |
| Calories 207 | |
| Calories from Fat 50 | 24% |
| Total Fat 5.67g | 7% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 26mg | 1% |
| Potassium 50mg | 1% |
| Total Carbs 40.53g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 37.03g | 25% |
| Protein 0.61g | 1% |
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