This lemon-blueberry custard pie recipe is tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won’t be nearly as good!
Preparation Details
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 8
Ingredients
- 1 tablespoon butter
- ⅔ cup white sugar
- 3 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon grated lemon zest
- 2 egg yolks
- 1 cup milk
- 2 egg whites
- 1 (9 inch) unbaked pie crust
- 1 ¾ cups fresh blueberries
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter in a large bowl. Mix in sugar, lemon juice, flour, and lemon zest. Beat in egg yolks, then milk.
- Beat egg whites in a large glass or metal mixing bowl 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 until filling is set, approximately 50 minutes. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.
