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: 10slices
Author: Michelle
Ingredients
Shortbread Crust:
2cupsall purpose flour
1cupbutter, softened to room temperature
1/2cuppowdered sugar
Blueberry Filling:
1 1/2cupsblueberries, divided
3Tbspgranulated sugar
1/2tsplemon zest
1/4cuplemon juice
1 1/2Tbspcornstarch
Lemon Pudding:
2eggs, whisked
1cupgranulated sugar
3 1/2Tbspcornstarch
2Tbspall purpose flour
2cupshalf & half
1tsplemon zest
1/2cuplemon juice
2Tbspbutter, room temperature
Whipped Cream:
1cupheavy whipping cream
1/3cuppowdered sugar
1/2tspvanilla extract
Topping:
blueberries, if desired
Instructions
Preheat oven to 350 degrees.
Shortbread Crust:
In a food processor (or by hand), pulse flour, powdered sugar and butter together until combined.
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).
Bake for 10-12 minutes, until the crust is just barely golden brown.
Allow the crust to cool.
Blueberry Filling:
Whisk cornstarch and lemon juice together. Set aside.
In a medium saucepan, mix sugar, 1 cup of blueberries and lemon zest together. Pour in the cornstarch and lemon juice mixture.
Cook over med heat until it begins to boil (about 6-8 minutes), stirring every now and again.
Once it’s boiling, add in the remaining 1/2 cup of blueberries and cook for 1 minute.
Remove from heat and cool 15-20 minutes.
Spread blueberry pie filling over the shortbread crust. Set aside.
Lemon Pudding:
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.
Remove from heat and allow the pudding to sit 5 minutes.
Pour the pudding over the blueberries, spreading in an even layer.
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).
Chill for 4-6 hours, or overnight.
Whipped Cream:
Once chilled, make the whipped cream.
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.
Spread or pipe the whipped cream on top of the pie. Top with fresh blueberries, if desired.