Lemon Blueberry Custard Pie

Ingredients 1 tablespoon butter ⅔ cup white sugar 3 tablespoons lemon juice 2 tablespoons all-purpose flour 1 tablespoon grated lemon zest

2 egg yolks 1 cup milk 2 egg whites 1 (9 inch) unbaked pie crust 1 ¾ cups fresh blueberries

Directions Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius).

Beat butter together in a big bowl. Stir in flour, sugar, lemon zest, and lemon juice. Beat in milk and then egg yolks.

In a sizable glass or metal mixing basin, beat egg whites until firm peaks form. Fold gently into the mixture of lemons. Transfer filling into pie shell. Evenly distribute the blueberries over the top.

Bake for about 50 minutes, or until the filling is set, in a preheated oven. After around 30 minutes, cover the pie with foil to prevent browning. Let cool somewhat before arranging to serve.

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