Lemon Blueberry Custard Pie

Lemon Blueberry Custard Pie

28

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

Ingredients

1 h 10 m servings 250 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • 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

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

28
  1. 32 Ratings

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Most helpful

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 su...

Most helpful critical

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 b...

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 su...

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 b...

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 th...

This is a sponge pie, not a custard pie. That technicality out of the way, the lemon filling is absolutely delicious. However, I'm not sure the blueberries really added anything, and they were...

This pie is fantastic. Light and sweet and just the right amount of lemon. Everyone I fed this to absolutely loved it. Be careful about browning the top, and mine didn't need to cook for the who...

I followed the recipe and it did not turn out. I did not care for it.

Although this pie didn't have a rich, creamy texture I would expect from a custard, it was still an easy pie to make and a light touch to end any meal. My guests for Super Bowl seemed to enjoy ...

This pie was terrific! I used a bit more lemon for a more tart edge to it, but otherwise followed the recipe as written, if you want something light and yummy, this is the one for you.

This is light and refreshing and the zest of the lemon enhances the lemony blueberry flavour, a great combination. I used organic milk and eggs and the eggs whites whipped up beautifully. Mine ...