Lemon Blueberry Pie

This lemon blueberry pie layers two stovetop fillings in a pre-baked pie shell: a rich, buttery lemon curd on the bottom and a glossy fresh blueberry compote on top. No oven time for the filling. Both layers cook on the stovetop, get spooned into the crust, and chill until set.

The lemon curd is the foundation. Six eggs, sugar, butter, fresh lemon juice, and zest stir together over medium-low heat for about 20 minutes until the mixture thickens into a silky, spreadable custard. Patience matters here. Keep the heat low and stir constantly so the eggs don’t scramble. You’ll feel it thicken on the spoon when it’s ready.

The blueberry layer goes on next. Fresh berries cooked with sugar, orange juice, and cornstarch burst and release their juices into a thick, jammy compote. Orange juice instead of water adds a citrus note that ties the blueberry layer to the lemon beneath it.

A 4-6 hour chill sets both layers firmly so they hold their shape when sliced.

Pro Tips

• Use fresh lemon juice and zest, not bottled. The flavor difference in a curd this simple is dramatic.
• Cool each layer before adding it to the pie. Hot filling on a baked crust can make it soggy.
• Stir the blueberry compote gently to keep some berries whole for texture.
• Chill for the full 6 hours if possible. The longer chill gives the cleanest slices.

Variations

• Top with fresh whipped cream and a few whole blueberries for presentation.
• Use a graham cracker crust instead of pastry for a tangier base that complements the lemon.
• Swap blueberries for raspberries or blackberries for a different berry-lemon pairing.