Lemon Blueberry Pie
Lemon is one of my favorite fruits for desserts. I crave that tart flavor that they give to just about anything you add them too. One of my favorite Summer desserts is my Lemonade Pops (which I eventually will get around to sharing!).
When I found myself staring at a basket full of lemons on my counter last week, I started getting ideas for adult style fresh lemonade. That’s where you mix fresh lemonade and Bacardi Dragonberry Rum. It’s a delicious and dangerous idea.
However, it was a Monday afternoon. I changed courses and decided that a Tart Lemon Pie would hit the spot instead. I was going to make the pie for a friends birthday and decided to fancy it up with some blueberries swirled in.
To be honest, I mostly added the blueberries because I have barely made a single dent in the 8 pounds I picked. I swear I am going to have blueberries till next year! After serving up the pie though, I am really glad I decided to add the blueberry layer. Without it, this pie would almost be too tart…if that’s possible. 😉
The lemon filling part of this pie is a spin on the Key Lime Pie. However, instead of using a can of condensed milk — I added regular sugar and used gelatin to hold it all together. I wish I could tell you that I did it because I am a mastermind and knew it would work out better…but honestly I just didn’t want to go to the store for a can of condensed milk! I was really happy to discover that using regular sugar and gelatin works to keep the pie super tart and the lemon and blueberry flavors shining!
Tart Lemon Blueberry Pie
- 1 9 inch pie crust, pre baked and cooled
- 2 cups blueberries (fresh or frozen)
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon gelatin
- 1 tablespoon water
- 4 large eggs
- 1 cup granulated sugar
- 3/4 cup lemon juice (about 3 large lemons)
- 4 tablespoons butter, cut into 1/2 inch pieces
- 1 lemon, zested (and a little extra for garnish if you want)