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Blueberry Lemon Cream Pie
Prep Time
40 mins
Cook Time
12 mins
Stove Time
30 mins
Total Time
1 hr 22 mins
 
This easy Blueberry Lemon Cream Pie recipe is a shortbread crusted lemon pie with a blueberry pie filling. Made with fresh lemons and blueberries, this is such a bright and flavorful summer dessert.
Course: Dessert
Cuisine: American
Keyword: blueberry lemon cream pie
Servings: 10 slices
Author: Michelle
Ingredients
Shortbread Crust:
  • 2 cups all purpose flour
  • 1 cup butter, softened to room temperature
  • 1/2 cup powdered sugar
Blueberry Filling:
  • 1 1/2 cups blueberries, divided
  • 3 Tbsp granulated sugar
  • 1/2 tsp lemon zest
  • 1/4 cup lemon juice
  • 1 1/2 Tbsp cornstarch
Lemon Pudding:
  • 2 eggs, whisked
  • 1 cup granulated sugar
  • 3 1/2 Tbsp cornstarch
  • 2 Tbsp all purpose flour
  • 2 cups half & half
  • 1 tsp lemon zest
  • 1/2 cup lemon juice
  • 2 Tbsp butter, room temperature
Whipped Cream:
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
Topping:
  • blueberries, if desired
Instructions
  1. Preheat oven to 350 degrees.
Shortbread Crust:
  1. In a food processor (or by hand), pulse flour, powdered sugar and butter together until combined.
  2. Press crust into a deep dish pie plate (9” or 10”) in an even layer. Gently poke holes in the bottom and sides of the crust (these air holes will help the crust bake evenly).
  3. Bake for 10-12 minutes, until the crust is just barely golden brown.
  4. Allow the crust to cool.

Blueberry Filling:
  1. Whisk cornstarch and lemon juice together. Set aside.
  2. In a medium saucepan, mix sugar, 1 cup of blueberries and lemon zest together. Pour in the cornstarch and lemon juice mixture.
  3. Cook over med heat until it begins to boil (about 6-8 minutes), stirring every now and again.
  4. Once it’s boiling, add in the remaining 1/2 cup of blueberries and cook for 1 minute.
  5. Remove from heat and cool 15-20 minutes.
  6. Spread blueberry pie filling over the shortbread crust. Set aside.
Lemon Pudding:
  1. In a medium sized saucepan, whisk eggs, sugar, cornstarch, flour, half & half, lemon juice, lemon zest and butter together over med-low heat. Cook the mixture, whisking often, for about 20 minutes, or until the mixture thickens and coats the back of a spoon.
  2. Remove from heat and allow the pudding to sit 5 minutes.
  3. Pour the pudding over the blueberries, spreading in an even layer.
  4. Cover the pie with plastic wrap, making sure to press the wrap on the pudding (this keeps the pudding from developing a ‘film’ or ‘skin’ on top).
  5. Chill for 4-6 hours, or overnight.
Whipped Cream:
  1. Once chilled, make the whipped cream.
  2. Using a hand mixer or a standing mixer, whisk heavy whipping cream until it begins to thicken. Add in vanilla extract and powdered sugar and continue to whisk until stiff peaks form and it’s the consistency of whipped cream.

  3. Spread or pipe the whipped cream on top of the pie. Top with fresh blueberries, if desired.
  4. Store leftovers in the fridge.