Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C.)

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  • In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.

  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.

  • Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

Nutrition Facts

250 calories; protein 4.4g 9% DV; carbohydrates 35.3g 11% DV; fat 10.7g 17% DV; cholesterol 57.5mg 19% DV; sodium 155.9mg 6% DV. Full Nutrition
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Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/01/2003
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. Read More
(66)

Most helpful critical review

Rating: 3 stars
08/06/2003
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. Read More
(39)
60 Ratings
  • 5 star values: 29
  • 4 star values: 18
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
12/01/2003
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. Read More
(66)
Rating: 5 stars
04/16/2001
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 Read More
(44)
Rating: 3 stars
08/06/2003
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. Read More
(39)
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Rating: 4 stars
06/21/2005
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. Read More
(13)
Rating: 5 stars
02/13/2008
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. Read More
(9)
Rating: 1 stars
07/02/2010
I followed the recipe and it did not turn out. I did not care for it. Read More
(8)
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Rating: 5 stars
09/14/2008
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! Read More
(7)
Rating: 4 stars
02/07/2005
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. Read More
(7)
Rating: 3 stars
08/31/2008
The flavor was good but for me the texture was just too light maybe? Read More
(6)
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