Description
A refreshing summer dessert with a buttery graham cracker crust, tangy blueberry compote, silky lemon custard, and fluffy whipped cream. Light, vibrant, and effortlessly elegant
Ingredients
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1½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
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1 cup fresh blueberries
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¼ cup granulated sugar
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1 tablespoon cornstarch
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¼ cup water
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1 cup sweetened condensed milk
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½ cup lemon juice (freshly squeezed)
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1 tablespoon lemon zest
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3 egg yolks
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
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Preheat oven to 350°F (175°C).
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In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
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Press the mixture evenly into the bottom of a 9-inch pie pan.
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Bake for 10 minutes, then set aside to cool.
2. Make the Blueberry Layer:
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In a small saucepan, stir together blueberries, sugar, cornstarch, and water.
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Cook over medium heat for about 5 minutes, stirring frequently, until berries burst and the sauce thickens.
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Allow to cool slightly, then spread evenly over the crust.
3. Whip Up the Lemon Filling:
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In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
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Pour over the blueberry layer and bake for 15 minutes, or until the lemon layer is just set.
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Let cool at room temperature, then refrigerate for at least 2 hours.
4. Make the Whipped Topping:
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In a clean bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
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Spread the whipped cream over the chilled lemon layer right before serving
Notes
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This dessert travels well—ideal for potlucks, family reunions, or backyard cookouts.
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For a beautiful finish, garnish with fresh lemon slices, extra blueberries, or a light dusting of lemon zest
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American