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TEST KITCHEN APPROVED

Lemon Blueberry Pie

Name: Lemon Blueberry Pie
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 6 large eggs, lightly beaten; 1 cup sugar; 1/2 cup butter, cubed; 1/3 cup lemon juice; 2 teaspoons grated lemon zest; 1 pastry shell (9 inches), baked; 3 cups fresh blueberries; 1/3 cup sugar; 1 tablespoon cornstarch; 1/4 cup orange juice

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 10 min. + chilling Cook: 10 min. + cooling

By Taste Of Home Editorial Team

Recipe by Patricia Kile, Elizabethtown, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2022

"When blueberries are ripe, I find every way possible to enjoy them," notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point!

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

TEST KITCHEN APPROVED

Lemon Blueberry Pie

4 Reviews Add your review

Yield:8 servings

Prep:10 min

Cook:10 min

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Ingredients

6 large eggs, lightly beaten
1 cup sugar
1/2 cup butter, cubed
1/3 cup lemon juice
2 teaspoons grated lemon zest
1 pastry shell (9 inches), baked
3 cups fresh blueberries
1/3 cup sugar
1 tablespoon cornstarch
1/4 cup orange juice

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Directions

1
In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell.

2
In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.