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Lemon Blueberry Custard Pie

Lemon Blueberry Custard Pie

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
M. Parker

M. Parker

Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
  4. Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Susan Littlefield
36

Susan Littlefield

12/1/2003

This pie is simple and delicious for anyone who adores fruit pies. The second time I made it, I used extra lemon zest and blueberries and found that it just improved the flavor! One note -- I suggest beating the egg whites to soft or medium rather than stiff peaks -- they'll integrate better into the rest of the mixture and you won't find weird clumps of egg white in the batter but will still get a light consistency.

OD32T3
31

OD32T3

8/6/2003

This was a good pie that is great after dinner in the summer. However, be warned that the batter may spill over during cooking - as it did with me - so be sure to place on a baking sheet while baking, just in case.

the allrecipes staff
27

the allrecipes staff

4/16/2001

The cook time in this recipe has been updated from 30 minutes to 50 minutes. Additionally, the baking step now includes directions to cover the pie with foil after approximately 30 minutes in the oven to avoid over browning. Happy cooking -- The Staff

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