Recipe: Blueberry Pie with Meyer Lemon Custard

Today we're proud to present Blueberry Pie with Meyer Lemon Custard from Clemence Gossett of Santa Monica's Gourmandise School of Sweets and Savories.

Gossett gets all the fruit for the pie from Whitney Ranch in Santa Barbara. They're at the Santa Monica Farmers Market on Wednesdays.

PIE-A-DAY #3

Blueberry Pie - Clemence Gossett

Today we’re proud to present Blueberry Pie with Meyer Lemon Custard from Clemence Gossett of Santa Monica’s Gourmandise School of Sweets and Savories.

Gossett gets all the fruit for the pie from Whitney Ranch in Santa Barbara. They’re at the Santa Monica Farmers Market on Wednesdays.

Read below for Gossett’s recipe, and click here to learn about the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.

 

 

  • Scott_D

    The picture shows uncooked berries. The recipe cooks them. So, if I follow the recipe my outcome will be different from the photo. Not helpful.

    • C. Suess

      This recipe was a total mess, as far as I am concerned. I love to bake but pies are usually a challenge and this did nothing for my confidence. First, the crust recipe was enough for two crusts. The amount of lemon filling was enough for a very small pie. It barely covered the bottom of my pie shell. The amount of ginger in the blueberries (1 tsp) was way too much. It tasted awful. I remade the cooked blueberries and added a dash of cinnamon and that was enough.
      I feel that these recipes should be tested before publishing on the blog.

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