Lemon Blueberry Pie
Dessert doesn't get any better than this recipe for Lemon Blueberry Pie. Swirled with scratch-made blueberry sauce, this bright and creamy lemon pie sits atop a buttery shortbread crust. Citrusy and sweet, this pie is a summertime classic.
Equipment
- 9 inch pie plate
- Food Processor
Ingredients
Blueberry Swirl
- 2 tsp cornstarch
- 1 Tbsp lemon juice freshly squeezed
- 1/2 cup fresh blueberries
- 2 Tbsp granulated sugar
Shortbread Pie Crust
- 1 1/4 cups all-purpose flour unbleached
- 1/2 cup powdered sugar packed
- 1 Tbsp cornstarch
- 8 Tbsp unsalted butter softened to room temperature
- 1 tsp vanilla extract pure
- 1 pinch sea salt fine
Lemon Filling
- 14 ounces sweetened condensed milk
- 1/2 cup lemon juice freshly squeezed
- 2 tsp lemon zest
- 2 large egg yolks
Instructions
Blueberry Swirl
- Add cornstarch and lemon juice to a small bowl. Stir until combined and cornstarch has dissolved.
- Pour cornstarch mixture into a small saucepan over medium heat. Add blueberries and sugar then stir gently while mashing blueberries with the backside of a spoon until sauce thickens--approximately 5 minutes.
- Strain blueberry sauce through a fine mesh sieve then cool sauce to room temperature. (Note: only the strained sauce will be used for the swirl, but feel free to garnish pie slices with the blueberries remaining in the strainer.)
Shortbread Crust
- Preheat oven to 350 degrees.
- Pulse crust ingredients in a food processor until a soft dough forms.
- Using your fingers, press shortbread dough into the bottom and up the sides of a 9-inch pie plate until evenly packed.
- Bake for 15 minutes or until lightly golden brown then remove from oven to add lemon filling.
Lemon Filling
- Combine sweetened condensed milk, lemon juice, lemon zest and egg yolks in a large mixing bowl then whisk until combined.
- Pour lemon filling onto warm shortbread crust.
- Drop small dollops of blueberry sauce onto lemon filling and swirl gently with a chopstick or butter knife.
- Bake for 15 to 18 minutes, until center is just set and no longer jiggly. Do not overbake.
- Place pie plate on a wire rack and cool to room temperature.
- Chill in the refrigerator for a minimum of 2 hours before serving. (Mine chilled overnight.)
- For best results, allow pie to come to room temperature for 30 minutes before slicing. This allows the shortbread crust time to soften.
- Store leftovers covered in the refrigerator up to 5 days.