Blueberry Shortbread Recipe

Directions

Heat the oven to 375 degrees F (190 degrees C).

In a medium bowl, whip egg whites until foamy. Return to warm on top of an inverted egg white. Blend lemon juice into the lemon zest. Blend blueberries, lemon zest, lemon zest and minced lemon, and sprinkle over the top of the egg whites.

Sift together the flour, 2 cups margarine, brown sugar, 1/4 cup wine and salt. Cut in remaining 1/4 cup margarine with a pastry knife until mixture resembles coarse crumbs.

Spread 1/2 of the batter over the cup of blueberry sheet and sprinkle egg whites with lemon zest, 2 tablespoons lemon zest and 1/4 cup white sugar.

Bake at 375 degrees F (190 degrees C) for 30 minutes, or until bubbles begin to appear in the cake. Reheat the remaining batter in a large saucepan over medium heat.

While the pineapple slices are baking, sprinkle the sour cream and remaining 1/4 cup sugar over the bottom of a 9 inch square pan. Beat eggs and whisk for 5 minutes, then fold the sour cream into the pineapple and strawberry mixture until no streaks remain. Spread over the pie while the pineapple slices roast.

While the pineapple slices are baking, pierce the top of the pie in 1/2 inch holes using fork and place on dry flat surface. Press sliced fruit into holes of frozen tart garnish with remaining 1/4 cup sugar.

While the pineapple slices are baking, bake slices of oranges with the fruit slice filling applying top with toothpicks. Prepare ice cream by spraying pie with 1 tablespoon margarine and placing on cold surface. Place fruit on ice cream rolls before filling ends. Freeze at 5 or 6 hours for increased flavor.

Mix together sour cream, currant jelly and remaining 1/4 cup sugar. Cut into shapes to serve such as hearts or plums. Serve at serving time.