10 ounces Pepperidge Farm lemon cookies*
2 tablespoons all-purpose flour
4 tablespoons butter, melted
1 tablespoon Crisco, melted
Preheat oven to 350 degrees. In a food processor, pulse the cookies until they become fine crumbs. Then add the flour, butter and Crisco and pulse until the crumbs are moistened. Press crumbs onto the bottom and up the sides of a 9½-inch deep-dish pie dish. Bake for 8 minutes and then let cool completely. *Kitchen Ade note: Each bag of Pepperidge Farm Lemon Cookies weighs 6 ounces, so you will need to buy two bags.
2 cups sugar, divided
Zest of 1½ lemons, divided, plus more for garnish, if desired
5 large egg yolks
1/3 cup lemon juice
1 stick butter, cold and cubed
8 ounces cream cheese, softened
3 cups heavy cream, divided
¾ cup powdered sugar, divided
2 cups frozen blueberries
½ cup water, divided
1 pint fresh blueberries, halved, plus more whole berries for garnish, if desired
¼ cup cornstarch
In a food processor pulse together 1 cup of the sugar and the zest of 1 lemon until the zest is ground fine. Whisk together the egg yolks and the lemon zest sugar mixture in a medium sized bowl until pale yellow and then whisk in the lemon juice. Cook the egg yolk mixture over a small pot of simmering water for about 10 to 12 minutes or nicely thickened, whisking constantly. Remove from the heat and whisk in the butter one piece at a time until completely melted and incorporated and then let cool completely; reserve ½ cup of the mixture for later use. In the bowl of an electric mixer, cream the cream cheese and ¼ cup powdered sugar until smooth and then beat in the lemon custard until smooth. Using an electric mixer, beat 1 cup of the heavy cream and ¼ cup of the powdered sugar until stiff peaks and then fold into the cream cheese mixture. Pour half of the lemon filling into the prepared pie crust and then refrigerate. In a saucepot combine the frozen blueberries, remaining lemon zest, 1 cup of sugar and ¼ cup water and bring to a boil; cook for 5 minutes and then strain. (Kitchen Ade note: At this point, I discarded the cooked berries.) Return liquid to the pot and bring to a boil, add the fresh blueberries and cook for 1 minute. In a small bowl, whisk together the cornstarch and remaining ¼ cup of water until smooth then whisk into the boiling blueberry sauce. Cook for 30 seconds more and let cool completely. Spread it over the bottom half of the lemon filling in the pie crust and then refrigerate until the blueberry layer has set and then top with remaining lemon filling. Then whip the remaining heavy cream with the reserved lemon mixture and ¼ cup of powdered sugar until it forms firm peaks. Decorate with the whipped cream mixture and then with more fresh blueberries and lemon zest if desired.
