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  • Karen Wheeler

Petite Blueberry Lemon Drops

Can you taste the goodness already? These are a quick easy dessert for any gathering.

6 cups fresh blueberries

2 1/2 TBSP lemon zest

juice of 1 lemon

1 1/2 TBSP flour

1 egg

1 tsp water

4 9" ready to make pie crusts

6 ramekins


Wash blueberries and drain. Add sugar, lemon zest, lemon juice, and flour. Mix together. Transfer into ramekins. Cut pie crusts and place over ramekins. Using sharp paring knife, cut slits on the tops. Brush with egg/water mixture. Place in freezer for 15 minutes. Heat oven to 375, and bake for 30 minutes, or until crust is golden brown. Serve with vanilla ice cream.






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Tastes as vibrant as it looks

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