Yield: 8 servings
Prep Time: 20 min
Cook Time: 50 min
1 (9-inch) unbaked pie crust
1 Tablespoon butter, softened
2/3 cup granulated white sugar
2 Tablespoons all-purpose flour
3 Tablespoons freshly squeezed lemon juice
1 Tablespoon grated lemon zest
2 large egg yolks
1 cup milk
2 large egg whites
1 3/4 cups fresh blueberries
1. Preheat oven to 350°F. Place pie crust in a pie pan and crimp edges.
2. In a large bowl, cream butter and sugar. Mix in flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
3. In a large glass or metal bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter the blueberries evenly on top.
4. Bake for 20 minutes, then cover with foil to avoid browning. Bake an additional 30 minutes, or until filling is set. Allow to cool slightly before serving.