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 🍦

Cook Mode Prevent your screen from going dark

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.

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 🌿

Author: niold.com