Lemon Blueberry Custard Pie Recipe - Allrecipes.com
Lemon Blueberry Custard Pie Recipe
  • READY IN ABOUT hrs

Lemon Blueberry Custard Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 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 beating 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.

 
Most Helpful Critical Review
Aug 06, 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, just in case.

 

31 Ratings

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 to avoid over browning. Happy cooking -- The Staff

 
Jun 21, 2005

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 weren't especially attractive on top of the pie. It's good, but I think there are better blueberry desserts out there.

 
Feb 13, 2008

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 whole 50 minutes.

 
Jul 02, 2010

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

 
Feb 07, 2005

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 it. I reduced the amount of sugar to 1/2 cup and increased the blueberries to 2 cups. I baked the pie for the 50 minutes recommended, covering the pie after 30 minutes.

 
Dec 02, 2009

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.

 

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Nutrition

  • Calories
  • 250 kcal
  • 13%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 10.7 g
  • 17%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 156 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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