Yup.. it was good. A shortbread crust, crushed underneath the weight of an uber-rich custard, and topped with fresh blueberry topping. Not much more to say folks. Loads of food love....♥♥♥ miss megan
This recipe was modified after another little gem from the Racine Journal Times "Cook of the Week" Recipes. 1957
1 Cup flour
1/2 cup melted butter
1 TBS brown sugar
Mix ingredients and pat into buttered 8"x8" cake pan or use a pie plate (my personal favorite)Bake at 325 until lightly brown, around 15 minutes. Let cool
2 Cups heavy cream
2 egg yolks
1/2 cup sugar
2 TBS cornstarch or 4 tsp. of arrowroot
Cook until thick, using whisk to stir frequently.... let cool for about 15 minutes and then pour onto your fabulous crust.I used cornstarch...no arrowroot in the cupboard.
3 cups FRESH blueberries.. I am a seasonal snob... never frozen, only fresh and hopefully in season.
3/4 cup sugar or less.... depending on how sweet you like things. Maybe 1/2 cup if you want to curb your sugar
2 tsp. arrowroot or 1 TBS. cornstarch
Juice from 1/2 lemonMix sugar and cornstarch/arrowroot first with a bit of cold water. Add berries and cook until mixture just starts to thicken. Spread onto custard layer an refrigerate. Serve with fresh whip cream or meringue topping. Watch this while on the stove, you could always mash 1 cup of berries and cook that with the other ingredients for your topping and then, after thickened add in the rest of your berries in order to keep them plump. Depends on your taste buds and how much of the flavor you want to release.