Ingredients
- 4 large eggs
- 1 graham cracker crumb crust
- 1-1/2 cups sugar,
- 3 tablespoons unsalted butter at room temperature
- 2 teaspoons grated lemon peel
- 3 tablespoons all purpose flour
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 lb. frozen unsweetened blueberries
- 3/4 cup blueberry jam
Preparation
Step 1
Preheat oven to 350 degrees. Separate 1 egg, placing white in small bowl and yolk in large bowl. Beat white with fork until very foamy, brush over inside of crust several times to coat, discard remaining white. Add 1-1/4 cups sugar, butter and lemon peel to bowl with egg yolk. Using mixer, beat mixture until blended and smooth. Beat in remaining 3 eggs, 1 at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center about 45 minutes. Cool pie, then chill until cold at least 2 hours. Toss berries and jam with remaining 1/4 cup sugar in large bowl to blend. Let topping stand until berries thaw and juices form, stirring occasionally about 2 hours.