Lemon Blueberry Custard Pie

If you want to add more lacto ovo vegetarian recipes to your repertoire, Lemon Blueberry Custard Pie might be a recipe you should try. One serving contains 255 calories, 5g of protein, and 10g of fat. For 81 cents per serving, you get a side dish that serves 8. 79 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. If you have milk, butter, white sugar, and a few other ingredients on hand, you can make it. It is brought to you by Allrecipes. With a spoonacular score of 22%, this dish is rather bad. If you like this recipe, you might also like recipes such as Blueberry Custard Pie, Blueberry Custard Pie, and Wild Blueberry Lemon Custard.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F (175 degrees C.)In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 350 degrees F (175 degrees C.)In a large bowl, cream butter.

2. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture.

3. Pour filling into pie crust. Scatter blueberries evenly over the top.

Nutrition Information:

covered percent of daily need