Lemon Custard Pie with Blueberry Sauce

  I was SOOOOO bummed yesterday, to discover my guest post stuck over in Marathon Mom’s pending blog box, with no way for me to publish it.  Which means no one got to read it, until 10:00 last night, when the problem was fixed!  Woot woot!    Soo, in addition to reading today’s post, please please come see me over a MM’s!?!?! Please and thank ya! 🙂

  So moving on, this Custard pie is for those dessert fans who like theirs not TOO sweet!  Its got a lovely light lemon flavor and a nice consistency.  The blueberry sauce is gorgeous and makes for such a pretty plate for company!  Dale loves Custard Pie and he loves Lemon… It was not my fav, but he and his dad thought this pie and sauce were a match made in Heaven!

  This lovely recipe was shared on Weekend Potluck, by Mother Thyme!  She has the most incredible dishes to share….so head on over to her site and check it out!!!!!

Lemon Custard Pie with Blueberry Sauce

Adapted from Mother Thyme

{click title to print}

Lemon Custard Pie



  • 1 whole Unbaked Pie Crust
  • 1 cup Sugar
  • 3 Tablespoons Butter
  • 1-½ cup Milk
  • 3 whole Eggs, Separated
  • 1 whole Large Lemon, Juiced And Zested
  • 3 Tablespoons Flour
  • Powdered Sugar


  • 2 cups Fresh Blueberries
  • ¼ cups Water
  • 1 Tablespoon Sugar
  • 1 Tablespoon Cornstarch

Preparation Instructions

Beat sugar and butter in your electric mixer. Carefully separate eggs. Stir in egg yolks to sugar and butter. Zest and juice lemon and add to sugar mixture. Add milk and flour until combined. Scrape into a separate bowl and wash your mixing bowl for the next step.
Using your mixer again, beat egg whites on high-speed until stiff peaks form. This may take up to 20 minutes. Once they are frothy and gorgeous, stir in bowl of lemon pie mixture until just combined. Scrape into prepared pie crust. Bake at 350* 40-45 minutes until top is just set.
If this pie starts to get too brown, simply cover in foil. Cool on a wire rack. Dust with confectioners sugar when still warm. Refrigerate until serving time, or at least an hour.

To Make Blueberry Sauce:

In a small saucepan add blueberries, water, sugar and cornstarch and cook over medium heat, stirring occasionally until sauce thickens, about 15 minutes. Refrigerate until serving time.




One thought on “Lemon Custard Pie with Blueberry Sauce

  1. Pingback: Easter Recipe Line Up | 4 little Fergusons

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