Lemon Blueberry Custard Pie Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C.)

In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.

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.

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.

Nutrition

Amount Per Serving (8 total)

Calories

250 cal

13%

Fat

10.7 g

17%

Carbs

35.3 g

11%

Based on a 2,000 calorie diet

Reviews (23)

Rate This Recipe

Susan Littlefield

Dec. 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 ..." See morebeating 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

Aug. 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,..." See more just in case."

the allrecipes staff

Apr. 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..." See more to avoid over browning. Happy cooking -- The Staff"

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