"Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!" — M. Parker
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1 (9 inch)
unbaked pie crust
grated lemon zest
1 3/4 cups
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.
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.
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
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.
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.
I followed the recipe and it did not turn out. I did not care for it.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Blueberry Custard Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 97
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