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Directions
1. Prepare the Crust:
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Preheat oven to 350°F (175°C).
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
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Press firmly into a 9-inch pie pan and bake for 10 minutes. Let cool.
2. Make the Blueberry Layer:
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In a saucepan, combine blueberries, sugar, cornstarch, and water.
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Cook over medium heat, stirring until thickened and berries burst (~5 minutes).
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Spread over the cooled crust and let sit while preparing the lemon layer.
3. Prepare the Lemon Filling:
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Whisk together 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 set.
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Cool to room temperature, then refrigerate for at least 2 hours.
4. Add the Whipped Cream Topping:
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Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
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Spread over the chilled dessert before serving.
Variations & Tips
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Gluten-Free: Use gluten-free graham crackers.
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Berry Swap: Try raspberries or blackberries instead of blueberries.
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Time-Saver: Use store-bought whipped cream.
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Extra Zing: Add more lemon zest to the whipped cream for a stronger citrus kick.
Enjoy this creamy, tangy-sweet dessert that’s sure to impress! 🍋💙
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