Blueberry-Lemon Sponge Pie

Name: Blueberry-Lemon Sponge Pie
Cuisine: United States
Ingredients: 2 c. fresh blueberries; Baked 9" pie shell; 1 tblsp. lemon juice; 1 tsp. grated lemon peel; 3 egg whites; ¾ c. sugar; 2 tblsp. flour; ⅛ tsp. salt; 2 egg yolks, well beaten; ¼ c. orange juice; ½ c. sugar; ½ c. cold water; 1 egg yolk, slightly beaten

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Blueberries combine with lemon sponge in a delectable 2-layer pie

Ingredients

Baked 9" pie shell

Americas
United States
Dessert
Vegetarian
Pie

Method

Blueberry Layer

Heat berries in heavy saucepan over low heat. Blend dry ingredients and add to egg yolks. Add orange juice and beat until smooth. Pour over berries and cook over low heat until thick, stirring constantly. Pour into pie shell.

Sponge Layer

Add blended ¼ c. sugar, flour, salt and cold water