This is my favorite lemon pie recipe, no questions asked.
Blueberry Mulberry Custard Tart
Courtesy of cilantro & citronella.
Recipe Summary Blueberry Mulberry Custard Tart
Blueberries and mulberries are everywhere in Eastern PA during the early- to mid-summer, so I created this quick and simple vanilla custard tart to accentuate the natural sweetness of the hand-picked berries. You can sift confectioners' sugar over the tart before serving. Enjoy!Ingredients | Lemon Pie Recipes Easy
1 (14 ounce) can fat-free sweetened condensed milk
½ cup low-fat sour cream
½ lemon, juiced, divided
2 teaspoons vanilla extract
1 (9 inch) prepared graham cracker crust
½ cup blueberry preserves
2 tablespoons dry white wine
1 cup fresh blueberries
1 cup fresh mulberries
Directions
Preheat oven to 425 degrees F (220 degrees C).
Combine condensed milk, sour cream, half of the lemon juice, and vanilla extract in a saucepan over medium heat. Simmer and stir over medium heat until custard thickens slightly, about 5 minutes. Remove from heat and let cool, about 5 minutes. Pour into graham cracker crust.
Combine blueberry preserves, wine, and remaining lemon juice in another saucepan over medium heat; simmer and stir over medium heat until the preserves have liquefied, 3 to 5 minutes. Stir in blueberries and mulberries until coated with preserves and warmed through, about 5 minutes. Remove from heat and let cool, about 5 minutes. Pour over custard.
Bake in preheated oven until the edges of the crust are golden, about 10 minutes. Let cool on a wire rack, about 15 minutes.
Chill in the refrigerator until custard sets before serving, at least 1 hour.
Info | Lemon Pie Recipes Easy
prep:
10 mins
cook:
23 mins
additional:
25 mins
total:
58 mins
Servings:
8
Yield:
1 9-inch tart
