Lemon Blueberry Pie 🍋🫐🥧

Get ready to fall in love with the sweet-tart magic of this Lemon Blueberry Pie—a dessert that tastes like sunshine in every bite. With a buttery graham cracker crust, a silky lemon cream filling, and a crown of juicy blueberries, this pie is a summertime favorite that works all year round. Whether you’re hosting brunch, planning a picnic, or just want something bright and refreshing after dinner, this pie delivers that perfect balance of creamy, zesty, and fruity. 🌞🍰💜

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Why Everyone’s Obsessed 💫

1. Zingy Lemon Flavor
   The fresh lemon juice and zest give this pie a lively brightness.
2. Juicy Blueberries
   A thick topping of whole blueberries and sweet blueberry glaze adds depth and color.
3. Creamy Meets Crunchy
   The smooth lemon filling contrasts beautifully with the buttery crust.
4. Beautifully Simple
   Easy to make, easy to serve, and stunning on any dessert table.
5. Make-Ahead Friendly
   Chill it overnight for even better texture and flavor.

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Ingredients 📝

For the Crust:

• 1½ cups graham cracker crumbs 🍪
• ¼ cup granulated sugar
• 6 tbsp melted butter 🧈

For the Lemon Filling:

• 1 (14 oz) can sweetened condensed milk 🥫
• 3 large egg yolks 🥚
• ½ cup fresh lemon juice (about 2–3 lemons) 🍋
• 1 tbsp lemon zest

For the Blueberry Topping:

• 1½ cups fresh or frozen blueberries 🫐
• ¼ cup water
• 2 tbsp sugar
• 1 tbsp cornstarch mixed with 1 tbsp water
• ½ tsp vanilla extract

Optional Garnish:

• Extra fresh blueberries
• Lemon slices or zest 🍋
• Whipped cream swirls 🍦

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Instructions 👩‍🍳👨‍🍳

Step 1: Make the Crust

Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press firmly into a 9-inch pie pan. Bake for 8–10 minutes until golden. Let cool.

Step 2: Mix the Lemon Filling

In a mixing bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and zest until smooth and thickened. Pour into cooled crust.

Step 3: Bake the Pie

Bake the filled pie at 325°F (160°C) for 15 minutes. The center should still jiggle slightly. Let cool, then chill in the refrigerator for at least 3 hours or overnight.

Step 4: Prepare the Blueberry Topping

In a saucepan, combine blueberries, water, and sugar. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened. Add vanilla extract and let cool.

Step 5: Assemble

Spread the cooled blueberry topping over the chilled lemon pie. Top with fresh blueberries, whipped cream, or lemon slices if desired.

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Tips for Success ✅

• Use fresh lemons for the best flavor. Bottled juice just doesn’t compare.
• Don’t overbake. The lemon filling sets as it chills.
• For a twist, try a shortbread or vanilla wafer crust.
• Add a touch of lavender to the blueberry topping for an herby aroma 🌿

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Perfect for Any Occasion 🎉

• Summer parties and BBQs
• Mother’s Day brunch or Easter
• Tea parties or birthdays
• Just a refreshing dessert to brighten a weekday 🌼

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Storing Your Pie 🍽️

• Refrigerator: Store covered for up to 4 days.
• Freezer: Wrap tightly and freeze up to 1 month. Thaw in fridge before serving.

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One Slice is Never Enough 💛

This Lemon Blueberry Pie is a slice of sweet-tart heaven. It’s rich, yet refreshing… creamy, yet fruity… and totally irresistible. Whether you’re baking for family, friends, or just yourself, this pie promises smiles and satisfied forks every time. 🫐🍋🥄

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