Lemon-Blueberry Custard Pie

Ingredients

• 1 9-inch unbaked pie crust
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 large egg yolks
• 3/4 cup cold water
• 3 tablespoons butter
• 1/4 cup fresh lemon juice
• 2 teaspoons freshly grated lemon zest
• 1 1/2 cups fresh blueberries
• Whipped cream, for serving

Directions

1. Preheat oven to 375°F.
2. In a medium bowl, whisk together sugar, cornstarch, and salt.
3. In another bowl, whisk together egg yolks and water. Add to the sugar mixture and whisk until combined.
4. In a medium saucepan, melt butter over medium heat. Add the sugar mixture and cook, stirring constantly, until thick and bubbling, about 7 minutes.
5. Remove from heat and stir in lemon juice and zest. Let cool for 10 minutes.
6. Scatter blueberries over bottom of pie crust. Pour custard over the blueberries. Bake for 40 minutes, or until custard is set and golden brown.
7. Let cool for at least 1 hour before serving. Serve with a dollop of whipped cream.

Interesting Facts

• Lemon and blueberry is a classic flavor combination, perfect for summertime desserts.
• This recipe is a great way to use up extra egg yolks left over from making meringues or macarons.
• The custard filling of this pie is made with a combination of sugar, cornstarch, and egg yolks.