| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 | Refrigerated pie crust (1/2 of a 15 oz. pkg.) | |
| 1 | Egg | |
| 1 | Lemon | |
| 8 | oz | Cream cheese; softened |
| 3/4 | c | Sugar |
| 1 | pt | Blueberries |
| Confectioners' sugar; optional |
INSTRUCTIONS
**This recipe caught my eye in an issue of FIRST magazine, as I was waiting in the pediatrician's office. Family loves it. work time: 30 min. total time: 40 min. Heat oven to 425 degrees. On a lightly floured work surface, roll out pie dough to an oval about 16" wide. Trim a strip about 1-1/2" wide off each long side and discard. Fold over a 1" border along each long side. Put dough on a baking sheet and prick surface with a fork. Beat egg with 1 T. water and brush the dough lightly with some of the egg mixture. Bake until golden brown, about 10 minutes. Cool, grate 1 T. of the yellow zest from the lemon and squeeze 2 T. juice. In a bowl , combine cream cheese, sugar, lemon zest and juice and beat until smooth. Chill. Spread cream cheese mixture over the bottom of the baked crust and arrange blueberries on top. Refrigerate until ready to serve. Just before serving, sprinkle with confectioners' sugar, if you like. Yield: 6 servings Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] on Jul 31, 1997
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