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Photos by Amy Cherry.

Seeing as today is Pi Day (3.14), I thought that I’d bring you one of my all time favorite pie recipes. Now, I know that your inbox and social media is going to be bombarded with PIE today but this Lemon Blueberry Pie is not to be missed!

It has a flakey shortbread crust filled with a homemade lemon curd topped with sour cream, blueberries, whipped cream and fresh lemon zest. It is smooth and fresh, not-too-sweet and is the perfect spring/summer dessert.

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It has been featured on my blog before (find it HERE) but Amy Cherry and I recently shot it again for an upcoming project I’m working on (shhh… can’t wait for you to see!).

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It is the quintessential dessert to celebrate spring—Perfect for upcoming Easter and Mother’s Day celebrations.

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Lemon Blueberry Tart
Shortbread Crust:
1 cup (2 sticks) unsalted butter
1/2 cup powdered sugar
3 cups all purpose flour
1/4 teaspoon baking powder

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. In a separate bowl, whisk together flour and baking powder. Mix flour mixture into butter with the mixer on low until dough is formed. Pat dough into a greased 9 inch tart pan. Bake at 350 for 12 to 15 minutes until lightly golden brown. Let cool completely.


Filling and Topping:
1 cup sugar
3 Tablespoons cornstarch
1 cup whole milk
3 egg yolks, beaten
1/4 cup butter
1 Tablespoon fresh lemon zest (plus additional for garnish)
1/4 cup lemon juice
8 ounces of sour cream
2 cups fresh blueberries, washed and allowed to dry
fresh whipped cream (optional)

In a saucepan over a medium heat, whisk together sugar and cornstarch. Immediately add milk, egg yolks, butter and lemon zest, whisking well while adding each to avoid clumps. Cook and whisk constantly until mixture thickens and begins to bubble. Continue cooking and whisking for two minutes. Remove from heat and whisk in lemon juice.

Let cool to room temperature. Pour into pie shell and refrigerate for at least 30 minutes.

In a medium bowl, fold together sour cream and 1 1/2 cups of blueberries. Spread sour cream and blueberry mixture onto of lemon curd. Keep refrigerated until ready to serve.

Top with fresh whipped cream, remaining blueberries and lemon zest just before serving.

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You might also like:
Lemon Whoopie Pies with Lavender Frosting
Blueberry Lemon Honey Pound Cake
Warm Out of the Oven: Lemon Blueberry Muffins

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