The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Photo by Butters
Reviewed: Sep. 14, 2008
This is light and refreshing and the zest of the lemon enhances the lemony blueberry flavour, a great combination. I used organic milk and eggs and the eggs whites whipped up beautifully. Mine needed an additonal 5-7 minutes after removing the foil to set up. I like blueberries so I used 2 cups. Enjoy!
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Photo by Butters

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
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Reviewed: Aug. 31, 2008
The flavor was good but for me the texture was just too light maybe?
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Cooking Level: Expert

Home Town: Cragsmoor, New York, USA
Living In: Valrico, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Jul. 25, 2007
This worked well with soymilk and non-dairy margarine. Yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Sep. 9, 2005
The pie was delicious! But you must cook it much longer than recipe says!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: 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.
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Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Feb. 7, 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Oct. 12, 2004
The flavor was quite nice, but in my opinion the texture was too foamy. In my case it didn't resemble custard at all. I would prefer something a bit more rich.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Jan. 11, 2004
This was very light and very tasty. It was also very easy to make.I love the flavors of lemon and blueberrys combined! I would definately recommend it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Nov. 28, 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.
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Cooking Level: Expert

Home Town: Bellevue, Washington, USA
Living In: Renton, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.06 star rating.
Reviewed: Aug. 5, 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.06 star rating.
Reviewed: Aug. 20, 2001
The pie was very good. The more blueberries on the top the better it was. I would make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Aug. 19, 2001
THIS IS TERRIFIC! I DID NOT HAVE ANY PROBLEMS WITH THIS RECIPE AT ALL. COOKED IN ABOUT 35 MINS.DID NOT GET TOO BROWN. EVEN FORGOT TO ADD THE FLOUR UNTIL IT WAS IN THE SHELL.STILL PERFECT!
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Photo by ALASKA GIRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Juneau, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 26, 2001
Easy and delicious. I used a graham cracker crust and it was very good with the filling. I was surprised at how many blueberries there were in proportion to the custard. I will try it with other fruits, too.
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The reviewer gave this recipe 0 stars. This recipe averages a 4.06 star rating.
Reviewed: 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
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Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 9, 2001
You do have to bake at least 50 mins. After 30 mins I covered with aluminum foil. My husband absolutely loved it and went back for seconds.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.06 star rating.
Reviewed: Apr. 6, 2001
First, you can't "cream" 1 tbsp butter w/ 2/3 c sugar! I baked it twice and long as recommended and the top was getting so brown I took it out of the oven. Still not DONE! I threw it away. What a waste of time and money!
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