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Lemon Blueberry Custard Pie

SUBMITTED BY: M. Parker

"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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PREP TIME	20 Min
COOK TIME	50 Min
READY IN	1 Hr 10 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

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Servings
USMETRIC

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.

Reviewed on Dec. 1, 2003 by Susan Littlefield

This pie is simple and delicious for anyone who adores fruit pies. The second time I made it,... MORE

Reviewed on Aug. 6, 2003 by OD32T3

This was a good pie that is great after dinner in the summer. However, be warned that the... MORE

Reviewed on Jul. 15, 2003 by ALASKA GIRL

THIS IS TERRIFIC! I DID NOT HAVE ANY PROBLEMS WITH THIS RECIPE AT ALL. COOKED IN ABOUT 35... MORE

Reviewed on Jun. 21, 2005 by Mallinda

This is a sponge pie, not a custard pie. That technicality out of the way, the lemon filling... MORE

Reviewed on Oct. 12, 2004 by NARATARA

The flavor was quite nice, but in my opinion the texture was too foamy. In my case it didn't... MORE

Reviewed on Aug. 29, 2002 by MGMARCKS

Easy and delicious. I used a graham cracker crust and it was very good with the filling. I... MORE

Reviewed on Apr. 16, 2001 by the allrecipes staff

The cook time in this recipe has been updated from 30 minutes to 50 minutes. Additionally, the... MORE

Reviewed on Feb. 13, 2008 by michelle07683

This pie is fantastic. Light and sweet and just the right amount of lemon. Everyone I fed this... MORE

Reviewed on Sep. 9, 2005 by Michelle