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 🍦
Instructions
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.
In a mixing bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and zest until smooth and thickened. Pour into cooled crust.
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.
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.
Spread the cooled blueberry topping over the chilled lemon pie. Top with fresh blueberries, whipped cream, or lemon slices if desired.
Notes
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 🌿