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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
- 1 tablespoon butter
- 2/3 cup white sugar
- 3 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon grated lemon zest
- 2 egg yolks
- 1 cup milk
- 2 egg whites
- 1 (9 inch) unbaked pie crust
- 1 ¾ cups fresh blueberries
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Cream butter in a large bowl. Mix in sugar, lemon juice, flour, and lemon zest. Beat in egg yolks, then milk.
Step 3
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.
Step 4
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 250 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat4g | 18% |
| Cholesterol58mg | 19% |
| Sodium156mg | 7% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber2g | 6% |
| Total Sugars22g | |
| Protein4g | |
| Vitamin C7mg | 34% |
| Calcium48mg | 4% |
| Iron1mg | 5% |
| Potassium114mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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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! -
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 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 -
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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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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The pie was very good. The more blueberries on the top the better it was. I would make it again.
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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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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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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 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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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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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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The pie was delicious! But you must cook it much longer than recipe says!
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This worked well with soymilk and non-dairy margarine. Yum!
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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 flavor was good but for me the texture was just too light maybe?
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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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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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This turned out wonderfully for me. Followed the instructions but free-handed the blueberries – probably about 2-2 1/2 cups. Everyone loved it and even had a few ask for the recipe!
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I followed the recipe and it did not turn out. I did not care for it.
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I followed it exactly but used a flan pan with pop out bottom. It turned out really well, very tasty. Made it for a friend & she wants the recipe! I would take the advice of another review & add more lemon zest. The lemon taste is fresh and lovely but it leaves you wanting more!
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Very good. Added two extra egg whites to better fill a deep dish crust.
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I loved it, my family and co-workers loved it! So quick and easy to make. I made one for Easter and added strawberries with the blueberries!
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I added extra berries. Best the day made.
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I placed my foil on top at 30 minutes but when it was finished cooking I didn’t think that it was brown enough on top so I put it under the broiler so it was more evenly browned. I tore the foil and placed where is was already brown so it looked more even. Highly recommended!
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Working backwards in my recipe box, this was the next recipe up for the making. It had been in my box since January 2011. This pie had a very unique texture to it. It really wasn’t custardy, but I’m not really sure how to describe it. The lemon and blueberry flavors did come through and that was nice. But, the texture kept us from really enjoying this pie.
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delicous exactly as is!
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I absolutely love this pie! The lemon custard is light and delicious, and the blueberries complement the filling very nicely. I used a 9″ deep dish pyrex pie plate, and I doubled the recipe, filling the crust right to the top. I made a cover from foil, using the pie plate as a guide, and I tented the pie after about 20-25 minutes to reduce the browning on the top. I baked it for a full hour and 15 minutes at 350. It seemed a long time to bake the pie, but this is the 2nd time I’ve baked it this way, and needs every minute of that for the custard to set properly.
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The flavor was awesome! There were no leftovers. I used canned blueberries (drained and rinsed) since fresh were not available and it worked just fine.
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I loved the flavor and lemon and blueberry anything, but it did not set up. No doubt this was my fault. We spooned it out and ate it in bowls. I had a serving and my partner ate all the rest after dinner!
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Made this pie exactly as stated DELICIOUS!!!!! I did take another reviewers suggestion and put it on a baking sheet in case it over flowed but it was fine. Already had to give this recipe to my 3 guest.
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Good- but not great. Will make again when blueberries are in season and inexpensive for an easy dessert.
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My two favorite things are paired and this recipe is absolutely yummy.
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The taste is there but i live in Colorado and im not sure if altiude was to blame or the 1% milk but i followed the directions, cooked for 50min and let it sit. Cut into it a few hrs later and the center was not cooked, ran all over. Never tried a pie like this so no idea what went wrong….
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I used Salted butter for the crust.I cooked it for 55 mins,could have cooked for Five more mins.(my fault).Overall good .I will do it again.
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I didn’t change anything, and it was excellent. Thanks for sharing!
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I should have made this as reviewed, but doubled the lemon juice and zest. It was good, but probably a little too tart. My husband said it reminded him of lemon curd. The blueberries did nothing for the pie at all.
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This is a delicious pie, beautiful and simple to make. I followed the recipe as written, only baking a little longer — I made it in Frisco, Colorado at 9,000 ft. above sea level. I wholeheartedly recommend.
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I did not make any changes and will definitely make it again.
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The texture is a little strange. The top part of the filling is spongy from little air bubbles, while the lower part is creamy. The flavor is pretty nice, although I think a tiny bit of salt would improve it.
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Was wonderful and so light and easy to make.
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Too liquid. Took much longwr than time listed.
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i followed the instructions exactly and it was delicious. Served as dessert at a dinner party and got rave reviews. This is a keeper.
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just wonderful love Custard and Blueberries
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I followed suggestions and increased lemon zest. I also used half and half only because I had it on hand. The biggest change was to bake in custard cups with NO CRUST. Lemme tell you this is a scrumptious dessert. Light and zesty with those blueberries bursting with flavor. If you are gluten free (but not celiac) you may be able to handle this dessert as a custardy cup. The whole recipe only includes 2 Tsp flour and make six 1/2 cup portions, so your exposure is really limited.
These flew out of the fridge the same day I made them. -
Came out great, no substations made! I made this pie for a Pi Day pie-baking competition at work (60+ other pies) and I WON! A real crowd-pleaser!
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It has a good lemon flavor. The blueberries and lemon paired together well. very yummy!
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7.10.20 … https://www.allrecipes.com/recipe/26331/lemon-blueberry-custard-pie/ … This isn’t creamy, meringue-like or similar to custard., but it’s a good, light pie. No lemon zest, but still slightly lemony. I baked at 400 for ten minutes then reduced to 350. Ingredients are good – with the exception of of perhaps a little less sugar – but directions are … wonky.
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Absolutely fantastic.!!!
You know when you get a desire for a certain something …this recipe more than fulfilled my desire for a creamy lemony light blueberry dessert .
Thanks for sharing such a fantastic recipe… Will definitely make again and again. Xxx -
Made it as written and it was very good. I might make it in Graham Cracker crust and increase the recipe for the custard I think that might be very good also.
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I made this and it failed miserably. I was determined to use the last of the fresh blueberry crop & so made a second attempt. That, and the pre-made pie crusts came in a 2-pack. Rookie mistake: using frozen blueberries and one of the crusts that were probably still too cold. Non-rookie mistake: the bake time given was much too short, as a couple others mentioned. At a carefully monitored oven temp of 350 using a secondary chamber thermometer, my bake time was ~90 mins. I also did not use foil the 2nd time, but one of those crust edge shields and watched the color of the pie top to monitor.
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It’s a nice -tasting pie that I wouldn’t mind making again since I like Custard type desserts. Just the texture is on the jiggly side even after reducing the milk by a quarter cup and using 3T of flour instead of 2. I also used 3 eggs but I’ll probably use less egg whites next time around.
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