Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 563854" data-attributes="member: 1246">Luxurious Lemon Silk PieIngredients:***PIE***1 cup sugar3/4 cup butter, softened (do not use margarine)1 tablespoon grated lemon peel2 tablespoons lemon juice3/4 cup refrigerated or frozen fat-free egg product, thawed (do not use eggs)1 purchased graham cracker crumb crust or vanilla cookie crust (9-inch size)***SAUCE***1/3 cup sugar1/3 cup water1 tablespoon cornstarch1 1/2 cup fresh blueberriesDirections:In small bowl, combine 1 cup sugar and butter; beat at medium speed until well blended, scraping bowl frequently. Add lemon peel and lemon juice; continue beating until well mixed. (Mixture will look curdled.) Gradually add egg product; beat 5 minutes or until light and fluffy, scraping bowl frequently. Spoon mixture into crumb crust. Refrigerate at least 3 hours or until set. Meanwhile, in small saucepan, combine 1/3 cup sugar, water and cornstarch; mix well. Add blueberries; cook over medium-high heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Cool; cover and refrigerate until serving time. To serve, cut pie into wedges; spoon sauce over wedges. Store in refrigerator.</blockquote>

[QUOTE="moreluck, post: 563854, member: 1246"] Luxurious Lemon Silk Pie [B]Ingredients[/B]: ***PIE*** 1 cup sugar 3/4 cup butter, softened (do not use margarine) 1 tablespoon grated lemon peel 2 tablespoons lemon juice 3/4 cup refrigerated or frozen fat-free egg product, thawed (do not use eggs) 1 purchased graham cracker crumb crust or vanilla cookie crust (9-inch size) ***SAUCE*** 1/3 cup sugar 1/3 cup water 1 tablespoon cornstarch 1 1/2 cup fresh blueberries [B]Directions[/B]: In small bowl, combine 1 cup sugar and butter; beat at medium speed until well blended, scraping bowl frequently. Add lemon peel and lemon juice; continue beating until well mixed. (Mixture will look curdled.) Gradually add egg product; beat 5 minutes or until light and fluffy, scraping bowl frequently. Spoon mixture into crumb crust. Refrigerate at least 3 hours or until set. Meanwhile, in small saucepan, combine 1/3 cup sugar, water and cornstarch; mix well. Add blueberries; cook over medium-high heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Cool; cover and refrigerate until serving time. To serve, cut pie into wedges; spoon sauce over wedges. Store in refrigerator. [/QUOTE]

Verification