Description
This Lemon Blueberry Delight is the perfect balance of tangy lemon and sweet blueberries on a buttery graham cracker crust, topped with whipped cream. Light, creamy, and totally irresistible!
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
Blueberry Layer:
1 cup fresh blueberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup water
Lemon Layer:
1 cup sweetened condensed milk
1/2 cup lemon juice
1 tablespoon lemon zest
3 egg yolks
Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C).
Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan. Bake for 10 minutes, then cool.
Make the blueberry filling: In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat for ~5 minutes, until thickened and berries burst. Cool slightly.
Spread the blueberry mixture evenly over the cooled crust.
Prepare lemon filling: In a bowl, whisk sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth. Pour over blueberry layer.
Bake for 15 minutes, or until lemon layer is just set. Cool to room temperature, then refrigerate for at least 2 hours.
Make whipped cream: Beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
Spread whipped cream over chilled pie. Serve and enjoy!
Notes
Make it gluten-free: Use gluten-free graham crackers.
Berry swaps: Substitute with raspberries or blackberries.
Time saver: Use store-bought whipped cream.
Extra lemony? Add more zest to the whipped topping for a citrus punch.
Serving suggestion: Pairs beautifully with herbal tea, vanilla ice cream, or a chilled glass of white wine.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
