Blueberry Lemon Chiffon | American Pie Council

Ingredients

• Crust: ½ cup of Crisco
• Crust: 1 Cup of flour
• Crust: 1 teaspoon salt
• Crust: 5 Tablespoons ice cold water
• Lemon Chiffon Filling: 1 envelope plain gelatin
• Lemon Chiffon Filling: ¾ cup lemon juice, reserve ¼ cup
• Lemon Chiffon Filling: 4 eggs, separated, save the whites
• Lemon Chiffon Filling: 1 cup sugar
• Lemon Chiffon Filling: ¼ t. salt
• Lemon Chiffon Filling: 1 T. Lemon zest
• Lemon Chiffon Filling: ½ cup heavy cream-WHIPPED STIFF
• Blueberry filling: 4 cups fresh blueberries
• Blueberry filling: 2 T. Lemon Juice
• Blueberry filling: ¼ cup cornstarch, dissolved with ¼ water to make a slurry
• Blueberry filling: 3 T. butter
• Blueberry filling: ½ cup white sugar
• Blueberry filling: ½ cup dark brown sugar
• Blueberry filling: ¼ cup of water
• Blueberry filling: Pinch of cinnamon
• Blueberry filling: ¼ cup Karo Syrup