Kathy's Frozen Lemon Pie

Crust

1 cup flour

2 tbsp sugar

1/4 tsp salt

1/2 cup butter

Mix flour, sugar and salt.  Cut in butter until crumbly.  Place 1/3 cup in small baking dish: press remaining mixture into greased and floured 9 inch pie plate.  Bake both in preheated 375 degree oven 12 to 15 minutes or until golden.  Cool on rack.  Crumble mixture in baking dish.

Filling

2 egg whites, at room temperature

2/3 cup sugar

1/4 cup lemon juice

1 cup heavy cream, whipped

Blueberry Sauce (recipe follows)

In small bowl beat egg whites until soft peaks 

form.  Add sugar and lemon juice:

 continue beating about 6 minutes or until stiff peaks form and mixture is glossy.  Fold in cream.  Turn into baked shell: sprinkle with crumbs from baking dish.  Freeze until firm: cover tight.  Remove from freezer about half hour before serving.  Spoon 1 cup sauce on top: serve with remaining sauce.  Makes 8 servings.  

Blueberry Sauce

2/3 cup sugar

1 tbsp cornstarch (see note)

dash of salt

2/3 cup water

2 cups blueberries, partially thawed 

and drained if frozen

In medium saucepan mix well sugar, cornstarch and salt: stir in water until smooth.  Stir over moderate heat until thickened and clear.  Add blueberries: bring to boil. Remove from heat:  chill.  Can be made a day ahead and refrigerated.  Makes 2 cups.  Note: Increase cornstarch to 1 tbsp plus 1 tsp if using frozen berries.

Grandmaman and Grandpa first tasted this yummy dessert as we planned our Adventure 50 2024 River Cruise with Gerry and Kathy......... a lovely end of summer day dessert on G and K's covered deck.