Lemon-Blueberry Pie with Ginger-Lemon Shortbread Crust, thanks to Walkers Shortbread!

Disclosure: I am a Blog Ambassador for Walkers Shortbread. I was provided free product to try and was not compensated for this post. All thoughts are my own.

About a month ago I was contacted by a Walkers Shortbread representative to be one of a few select bloggers chosen to represent their product by being a Blog Ambassador. My first reaction? Flattered!

Of course I’m familiar with Walkers Shortbread products, I’ve seen them in the cookie aisle at most stores as long as I can remember. Who could miss the Scottish tartan plaid on the packaging?

I decided to do some more digging on the company I’d possibly represent, and became even more impressed with them and especially flattered that they chose me as one of the bloggers to represent their brand!

Company Information

• The family-owned company still bakes its shortbread, traditional cookies, cakes, oatcakes and puddings in the secluded village of Aberlour in the Highlands of Scotland. The company was founded in 1898 by Joseph Walker, and continues to be actively run by the Walkers family.
• Walkers Shortbread is the leading brand of food exported from Scotland.

Ingredients

• Walkers’ classic shortbread is made from only four pure and simple ingredients: butter, flour, sugar and a pinch of salt. Walkers Shortbread uses the very best ingredients that it can procure for its recipes.
• Our Shortbread is baked with no genetically modified ingredients, artificial colors, flavors, preservatives or hydrogenated fats.
• No bovine growth hormones or antibiotics are given to the free range grass fed dairy cows that produce the rich, creamy milk that becomes the butter used in our shortbread recipe.
• 100% vegetarian; no animal fats are used in Walkers Shortbread recipes.
• Walkers shortbread, cookies and oatcakes are certified Kosher OUD by the Orthodox Union.
• Walkers Shortbread products are sold in supermarkets and gourmet, specialty, drug, club and on-line retailers nationwide and via the company’s website (www.walkersus.com).

Start by preheating the oven to 400 degrees. Place both boxes of cookies in a bowl (or food processor, blender, whatever way you decide to crumble them). I used a bowl and just crumbled by hand, since they are shortbread and soft, they were easy to get to a fine crumb. Once it’s crumbly, take 2 tablespoons of the shortbread crumbles and reserve, this will be used to sprinkle over the finished product.

Once crumbled mix the two flavors of cookies together well. Add the sugar, then the melted butter.

Now mix the butter well into the sugar and cookie crumbs, being sure that all crumbs are the same texture.

Press the shortbread crumbs into a pie plate, making sure it’s even all around. Bake in the preheated oven for 5-8 minutes, just until golden. Set aside to cool while you prepare the filling.

Now reset the oven to 350 degrees. In a medium bowl, add the can of condensed milk and then the egg yolks. Whisk thoroughly (D-Man decided to help me).

Now add the lemon juice and lemon zest, and continue to whisk together until well combined.

Now, add the fresh (and rinsed) blueberries, folding them gently into the mixture.

Pour the mixture into the crust and spread so it’s even. Bake in the preheated oven for 15 minutes. The filling will be firm, similar to a cheesecake. Let cool to room temperature, then refrigerate. This serves well the next day, so give 12-24 hours to chill.

Shortly before it’s ready to serve, prepare the whipped cream. Combine the heavy whipping cream, powdered sugar, vanilla extract and lemon zest. Beat on high until stiff peaks form.

Serve with a dallop (or two) of the lemon infused whipped cream, a sprinkle of the shortbread crumbs and use a lemon wedge and a few blueberries as garnish.

The Ginger-Lemon Shortbread Crust was divine, and a perfect compliment to the Lemon-Blueberry Filling.

Enjoy!