Lemon Blueberry Sunshine Pie

Votes: 1

Time: 5 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 402, total fat 23 G., saturated fats 14 G., proteins 6 G., carbohydrates 44 G., fiber 1 G., cholesterol 146 mg, sodium 106 mg, sugar 21 G.

This impressive sun-shaped pie will lift your spirits with its summery appearance and flavor. No need for special molds: fold a thick strip of foil accordion-style to create a sun-shaped shortcrust pastry center. Fill the inside with yellow lemon curd, and the outer edges with a contrasting blueberry filling made from fresh berries. Refrigerate the finished pie for a few more hours to let the filling set, then you can slice it neatly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shortbread cake

1 and 3/4 cups premium flour
110 g chilled unsalted butter, cut into pieces
0.5 cup powdered sugar
1/4 teaspoon salt
1 large egg

Lemon Curd

1/3 cup granulated sugar
1/3 cup lemon juice (from about 2 lemons)
2 large eggs
1 large yolk
2 tsp whole milk
6 tablespoons chilled unsalted butter, cut into pieces

Blueberry filling

80 g (1 cup) blueberries
1 tbsp + 2 tsp blueberry jam
1 tbsp. granulated sugar
2 tsp premium flour
0.5 tsp lemon zest
2 teaspoons lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, blueberry jam, lemon juice

Cooking the dish according to the recipe:

Position a rack in the lower third of the oven and preheat the oven to 175°C.
Shortbread cake:

Combine the flour, butter, sugar, and salt in a food processor. Pulse until the mixture resembles coarse grains with pea-sized pieces of butter. Add the egg and pulse until the dough comes together, about 1 minute. Measure out 1/3 cup of dough and set aside. Spoon the remaining dough into a 9-inch pie pan and press into the bottom and up the sides. Prick the dough with a fork.

Now you need to form the star. To begin, fold a 1 m (3.5 ft) long, 6 cm (2.5 in) wide strip of foil like an accordion (you should have about 24 overlapping folds, each 4 cm (1.5 in) long); this will serve as a support for forming your star inside the pie pan. Open the accordion and place it like a ring inside the pie pan; connect the ends to form an 11-point star.
Form the reserved 1/3 cup dough into a 26-inch-long rope. Using a rolling pin, flatten the rope into a 33-inch-long, 1-inch-wide strip. (If the dough is sticking to the work surface, quickly run a small offset spatula under the strip to loosen it.) Carefully transfer the strip to the pie pan and press it along the inside of the foil to form a star shape. (If the dough is cracking, simply press it together with your fingers, using the foil as a support.) Once the star is formed, press the bottom of the star onto the crust until it adheres firmly (the dough feels like play dough and is easy to shape).
Bake until set and light golden brown, 20-25 minutes. Transfer to a wire rack to cool slightly, about 30 minutes. Carefully remove the foil and discard.
Meanwhile, prepare the lemon curd.:

In a medium saucepan, combine the sugar, lemon juice, eggs, yolk, and milk and heat over medium-low heat. Add the butter a few pieces at a time and stir continuously until the cream thickens and coats the back of a spoon, 8-10 minutes. Strain the lemon curd through a sieve to remove any lumps. Pour the lemon curd into the center of the pie crust.
Blueberry filling:

In a medium bowl, combine the blueberries, jam, sugar, flour, lemon zest, and lemon juice until shiny. Spread the filling along the outer edge of the star where there is no lemon curd.
Bake until the curd is set, 20-25 minutes. Transfer the pie to a wire rack to cool slightly, about 30 minutes. Refrigerate until completely set, at least 4 hours or overnight. Serve chilled.