The first time I tasted a blueberry lemon curd pie, it felt like sunshine on a plate. The tangy, luscious lemon curd paired with juicy blueberries creates a flavor explosion that’s both refreshing and indulgent. This recipe has quickly become a family favorite—perfect for summer gatherings, cozy weekends, or when you just need a little burst of citrusy happiness. Trust me, once you try this, it’ll be your go-to dessert for impressing guests or treating yourself!
If you’re looking for a dessert that’s vibrant, easy to prepare, and downright irresistible, this blueberry lemon curd pie is the one. It’s the kind of recipe that makes you pause, savor the bite, and smile because life just feels sweeter with pie.
Why You’ll Love This Recipe
- Refreshing and Unique: The combination of tart lemon curd and sweet blueberries is a match made in dessert heaven.
- Easy to Make: Despite its elegant appearance, this pie comes together with simple steps and basic ingredients.
- Perfect for Any Occasion: Whether it’s a summer picnic, a holiday dinner, or a casual Sunday afternoon, this pie shines.
- Make-Ahead Friendly: You can prep the components ahead of time, making it a stress-free dessert option.
- Kid and Crowd Approved: The vibrant colors and balanced flavors make it universally loved.
What sets this recipe apart is the homemade lemon curd. It’s silky, tangy, and the perfect complement to the natural sweetness of blueberries. Plus, the buttery crust adds just the right amount of richness to round out every bite.
What Ingredients You Will Need
This pie uses fresh, wholesome ingredients that come together beautifully. Here’s what you’ll need:
- For the Crust:
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, chilled and diced
- 2-3 tbsp (30-45ml) ice water
- 1 tbsp (12g) granulated sugar (optional, for a slightly sweet crust)
- Pinch of salt
- For the Lemon Curd:
- 3 large egg yolks
- ½ cup (120ml) fresh lemon juice (about 3 lemons)
- ¾ cup (150g) granulated sugar
- 6 tbsp (85g) unsalted butter, softened
- Zest of 2 lemons
- For the Blueberry Topping:
- 2 cups (300g) fresh blueberries
- 2 tbsp (30ml) lemon juice
- 3 tbsp (45g) granulated sugar
- 1 tbsp (8g) cornstarch
Optional garnish: whipped cream, mint leaves, or extra lemon zest for a polished look.
Equipment Needed
- 9-inch pie pan
- Rolling pin (or wine bottle as a creative alternative!)
- Medium saucepan
- Whisk
- Mixing bowls
- Fine mesh strainer (optional, for ultra-smooth lemon curd)
- Pastry brush (for crust edges, optional)
If you don’t have a pie pan, a tart pan works just as well. For rolling out the dough, parchment paper can help prevent sticking, especially if you’re new to pie-making.
Preparation Method
- Make the Crust: In a mixing bowl, combine flour, sugar, and salt. Add diced butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Pre-bake the Crust: Roll out the chilled dough on a floured surface to fit your pie pan. Transfer to the pan, trim excess edges, and prick the base with a fork. Line with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5 minutes. Set aside to cool.
- Prepare the Lemon Curd: In a saucepan, whisk together egg yolks, sugar, lemon juice, and zest over medium heat. Add butter and stir constantly until the mixture thickens (about 5-7 minutes). Strain through a fine mesh sieve if desired. Let cool slightly before spreading evenly into the cooled pie crust.
- Make the Blueberry Topping: In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring gently, until the mixture thickens and coats the back of a spoon. Let cool before spooning over the lemon curd.
- Chill and Serve: Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld. Garnish with whipped cream or mint leaves if desired.
Cooking Tips & Techniques
- Chill the Dough: Don’t skip the refrigeration step for the crust—it helps prevent shrinking and ensures a flaky texture.
- Constant Stirring for Lemon Curd: Keep whisking to avoid scrambled eggs. Low and slow heat is key!
- Taste as You Go: Adjust the sweetness or tartness of the lemon curd and blueberry topping based on your preferences.
- Let It Chill: The pie needs time to set in the fridge—don’t rush this step or you’ll end up with a messy slice!
Variations & Adaptations
- Gluten-Free: Use a gluten-free flour blend for the crust.
- Dairy-Free: Substitute coconut oil for butter in the crust and use a dairy-free margarine in the lemon curd.
- Berry Swap: Replace blueberries with raspberries or blackberries for a different flavor profile.
- Zesty Boost: Add orange zest for a citrus twist or lime zest for a tropical vibe.
I once tried this pie with a graham cracker crust instead of traditional pastry—it was a hit at a casual BBQ and saved me some prep time!
Serving & Storage Suggestions
Serve this pie chilled for the ultimate refreshing treat. Pair it with a glass of iced tea or a scoop of vanilla ice cream to make it extra special.
- Refrigeration: Store leftovers in the fridge, covered, for up to 3 days.
- Freezing: Freeze the pie (wrapped tightly) for up to 1 month. Thaw in the fridge overnight before serving.
- Reheating: Avoid reheating—this pie is best enjoyed cold.
The flavors deepen as the pie sits, so making it a day ahead is a great idea for entertaining!
Nutritional Information & Benefits
Here’s an approximate breakdown per slice (based on 8 servings):
- Calories: 320
- Fat: 15g
- Carbohydrates: 42g
- Protein: 4g
Lemon juice is rich in vitamin C, while blueberries provide antioxidants—so you’re sneaking some health benefits into your dessert.
Conclusion
If you’ve been searching for a dessert that’s both stunning and satisfying, this ultimate blueberry lemon curd pie is your answer. With its vibrant flavors and eye-catching colors, it’s sure to impress everyone at the table.
Try this recipe, customize it to your taste, and let the citrusy goodness brighten your day. I can’t wait to hear how it turns out—drop a comment below or share your pie photos on social media. Happy baking!
FAQs
Can I use store-bought lemon curd?
Yes, store-bought lemon curd works as a shortcut, but homemade delivers the best flavor.
Can I use frozen blueberries?
Absolutely! Just thaw them first and pat them dry to avoid excess moisture.
How do I prevent my crust from getting soggy?
Pre-bake the crust and allow it to cool completely before adding the lemon curd.
Can I make this pie ahead of time?
Yes, it’s perfect for prepping ahead. Make it a day before serving for the best flavor.
What if I don’t have pie weights?
You can use dried beans or rice as a substitute for pie weights.
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