Lemon Blueberry Custard Pie


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!

Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hrs 10 mins
1 9-inch pie


  • 1 tablespoon butter

  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cream butter in a large bowl. Mix in sugar, lemon juice, flour, and lemon zest. Beat in egg yolks, then milk.

  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.

  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)

250 Calories
11g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 250
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 58mg 19%
Sodium 156mg 7%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 6%
Total Sugars 22g
Protein 4g
Vitamin C 7mg 34%
Calcium 48mg 4%
Iron 1mg 5%
Potassium 114mg 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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