Lemon Blueberry Custard Pie
Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
Recipe Summary Lemon Blueberry Custard Pie
Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!
Ingredients | Lemon Meringue Pie Recipes Without Cornstarch1 (9 inch) unbaked pie crust1 tablespoon butter⅔ cup white sugar2 tablespoons all-purpose flour3 tablespoons lemon juice1 tablespoon grated lemon zest2 egg yolks1 cup milk2 egg whites1 ¾ cups fresh blueberriesDirectionsPreheat oven to 350 degrees F (175 degrees C.)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.Info | Lemon Meringue Pie Recipes Without Cornstarchprep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 - 9 inch pie
TAG : Lemon Blueberry Custard PieDessert Recipes, Pies, Fruit Pie Recipes, Blueberry Pie Recipes,