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recipe for lemon pie with blueberries plated slice
Heather Wolf

Lemon Blueberry Pie

5 from 2 votes
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill 3 hours
Total Time 4 hours
Servings: 8
Course: Pies and Tarts
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 9 inch pie plate
  • Food Processor

Method
 

Blueberry Swirl
  1. Add cornstarch and lemon juice to a small bowl. Stir until combined and cornstarch has dissolved.
  2. 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.
  3. 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
  1. Preheat oven to 350 degrees.
  2. Pulse crust ingredients in a food processor until a soft dough forms.
  3. Using your fingers, press shortbread dough into the bottom and up the sides of a 9-inch pie plate until evenly packed.
  4. Bake for 15 minutes or until lightly golden brown then remove from oven to add lemon filling.
Lemon Filling
  1. Combine sweetened condensed milk, lemon juice, lemon zest and egg yolks in a large mixing bowl then whisk until combined.
  2. Pour lemon filling onto warm shortbread crust.
  3. Drop small dollops of blueberry sauce onto lemon filling and swirl gently with a chopstick or butter knife.
  4. Bake for 15 to 18 minutes, until center is just set and no longer jiggly. Do not overbake.
  5. Place pie plate on a wire rack and cool to room temperature.
  6. Chill in the refrigerator for a minimum of 2 hours before serving. (Mine chilled overnight.)
  7. For best results, allow pie to come to room temperature for 30 minutes before slicing. This allows the shortbread crust time to soften.
  8. Store leftovers covered in the refrigerator up to 5 days.