Blueberry Lemon Treat

Posted by: MamaSue 05-30-99 3:41 AM

Blueberry-Lemon Treat

1 (17 1/4 ounce) package frozen puff pastry (2 sheets)
4 large lemons
1/4 cup cornstarch
1/8 tsp. teaspoon salt
2 Tbl. Butter (1/4 stick)
2 pints blueberries
1 Tbl. Confectioners' sugar

Preheat oven to 350 F. Thaw puff pastry as label directs. Unfold 1 pastry sheet and place on lightly floured large cookie sheet. With floured rolling pin, roll pastry into a 15" by 12" rectangle.

Unfold second sheet of puff pastry onto lightly floured surface. With sharp knife, cut pastry lengthwise into 1-inch wide strips. Then, cut strips crosswise into 3-inch pieces.

Brush edge of large rectangle with milk; place enough 3-inch pastry strips on edge of rectangle, overlapping strips at corners to make a border. Place all remaining pastry pieces on small cookie sheet; refrigerate.

Brush border with some milk; sprinkle lightly with sugar. Prick bottom of pastry with fork. Bake 5 minutes; prick bottom of pastry again if too puffed. Bake 15 minutes longer or until edges are puffed and golden. Cool on wire rack.

Prepare lemon filling: Grate peel from lemons to equal 1 Tablespoon. Squeeze 1/2 cup juice from lemons, set lemon peel and juice aside.

In 2-quart saucepan over medium heat, combine cornstarch, salt, 2 cups milk, and 3/4 cup sugar. Cook stirring frequently, until mixture thickens and boils; boil 1 minute. Remove saucepan from heat.

In small bowl, beat egg yolks; stir in small amount of hot cornstarch mixture until blended; slowly pour yolk mixture back into hot cornstarch mixture in saucepan, stirring rapidly to prevent lumping. Return saucepan to heat; cook, stirring constantly, until filling thickens and boils, about 5 minutes. Remove saucepan from heat; stir in butter, then gradually stir in lemon juice and grated peel.

Pour warm lemon filling into pastry shell; immediately pile blueberries on top of warm filling. (Some blueberries will sink into filling). Cool completely in refrigerator.

To serve, sprinkle with confectioners' sugar.

Makes 20 servings.

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