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Ингредиенты
- 1/2 c. unsalted butter, softened, plus butter for 9 inch glass pie plate
- 2 c. ginger wafer crumbs
- 1Â 1/2 c. whipping cream, not ultra-pasteurized
- 1Â 1/2 c. Robertson's Lemon Curd, at room temperature (1 1/2 jars)
- 1/3 c. fresh blueberries, rinsed and dry
- Â Â A few strips of lemon peel (yellow part only)
Инструкции
- To make the crust: Combine butter and ginger wafer crumbs. Press mix firmly on bottom and sides of generously buttered glass pie plate. Wrap tightly in plastic and freeze for 30 min.
- To make the filling: In a large chilled bowl of an electric mixer set at medium speed, beat the cream till stiff peaks form.
- Put the lemon curd in a bowl and whisk it vigorously to remove any lumps.
- With a spatula, gently fold the lemon curd into the whipped cream.
- Pour the filling into the prepared crust and chill, covered with foil, for at least 4 hrs or possibly overnight. You can also freeze the pie for a firmer filling.
- To serve, garnish with blueberries around the edge of the filling and twist a few strips of lemon peel for the center.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 340g | |
| Calories 1462 | |
| Calories from Fat 1396 | 95% |
| Total Fat 158.81g | 199% |
| Saturated Fat 99.77g | 399% |
| Trans Fat 0.0g | |
| Cholesterol 491mg | 164% |
| Sodium 81mg | 3% |
| Potassium 198mg | 6% |
| Total Carbs 11.88g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.93g | 3% |
| Protein 5.0g | 8% |
