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.
Step 2: Mix the Lemon FillingIn 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 PieBake 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 ToppingIn 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: AssembleSpread 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 🌿