Lemon Blueberry Custard Pie23 Reviews
- Prep: 20 min
- Cook: 50 min
- Ready In: 1 hr 10 min
“Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!” - by M. Parker
Original recipe yields 1 - 9 inch pie
- 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.
Amount Per Serving (8 total)
- 250 cal
- 10.7 g
- 35.3 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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."
"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."
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