Directions
Discover more
Salad
sugar
heavy cream
Pie
blueberries
Sugar
graham cracker
Soup
Cream
blueberry
1. Prepare the Crust:
Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into a 9-inch pie pan and bake for 10 minutes. Let cool.
2. Make the Blueberry Layer:
In a saucepan, combine blueberries, sugar, cornstarch, and water.
Cook over medium heat, stirring until thickened and berries burst (~5 minutes).
Spread over the cooled crust and let sit while preparing the lemon layer.
3. Prepare the Lemon Filling:
Whisk together condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
Pour over the blueberry layer and bake for 15 minutes, or until set.
Cool to room temperature, then refrigerate for at least 2 hours.
4. Add the Whipped Cream Topping:
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Spread over the chilled dessert before serving.
Variations & Tips
Gluten-Free: Use gluten-free graham crackers.
Berry Swap: Try raspberries or blackberries instead of blueberries.
Time-Saver: Use store-bought whipped cream.
Extra Zing: Add more lemon zest to the whipped cream for a stronger citrus kick.
Enjoy this creamy, tangy-sweet dessert that’s sure to impress! 🍋💙
Discover more
blueberries
Pie
cream
Graham cracker
Soup
creamy
butter
lemon
blueberry
cracker
ADVERTISEMENT
