Lemon Blueberry Custard Pie

Name: Lemon Blueberry Custard Pie
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: One 9 inch unbaked pie crust; 1 tablespoon butter, (softened); ⅔ cup granulated white sugar; 2 tablespoons all purpose flour; 3 tablespoons freshly squeezed lemon juice; 1 tablespoon grated lemon zest; 2 large egg yolks; 1 cup milk; 2 large egg whites; 1¼ cups fresh blueberries

This is a delicious, summery pie! Perfect for when blueberries are at their peak.

⏱️ 90 min 🔪 Prep: 20 min 🔥 Cook: 40 min 📊 Hard 👁️ 4 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

One 9 inch unbaked pie crust
1 tablespoon butter, (softened)
⅔ cup granulated white sugar
2 tablespoons all purpose flour
3 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
2 large egg yolks
1 cup milk
2 large egg whites
1¼ cups fresh blueberries

Steps

Preheat the oven to 350°F. Place the pie crust in a pie pan and crimp edges.
In a large bowl, use an electric mixer to combine the butter and sugar. Mix in the flour, lemon juice and lemon zest. Beat in the egg yolks, then milk.
In a large glass or metal bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the stiff egg whites into the lemon mixture. Pour the filling into the pie crust. Scatter the blueberries evenly on top.
Bake for 20 minutes, then cover with foil to avoid browning. Bake an additional 15 to 25 minutes, or until the filling is set. Allow to cool slightly before serving.