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!
Ingredients
- butter: 1 Tbsp
- white sugar: 0.66667 cup
- lemon juice: 3 Tbsp
- all-purpose flour: 2 Tbsp
- lemon zest: 1 Tbsp (grated)
- egg yolks: 2 piece
- milk: 1 cup
- egg whites: 2 piece
- unbaked pie crust: 1 piece (9 inch)
- ¾ cups fresh blueberries: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Cream butter in a large bowl. Mix in sugar, lemon juice, flour, and lemon zest. Beat in egg yolks, then milk.
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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.
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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.
