Lemon Curd Icebox Pie with Blueberries

Rich and indulgent, this lemon curd icebox pie with blueberries recipe is made with a buttery, old fashioned graham cracker crumb crust, and filled with an ethereally smooth lemon curd lightened with swirls of whipped cream. Glistening blueberries coated in a little sugar are arranged in a border on top.

This Lemon Curd Icebox pie recipe needs several hours to chill and set in the fridge, so it can be conveniently assembled in advance. With its crisp, clear, refreshing taste, this Lemon Curd Icebox pie is a perfect finale to serve at a barbecue.

Lemon Curd Icebox Pie with Blueberries

    Prep Time: 20 minutes

    Cook time: 18 minutes

    Yield: Serves 6 to 8

Lemon Curd Icebox Pie with Blueberries Ingredients

    For the Pie Crust:

    1 1/2cups graham cracker crumbs

    1/4 cup sugar

    6 tablespoons unsalted butter, melted

    For the Lemon Curd Icebox Filling:

    1 cup plus 2 to 3 teaspoons sugar, divided

    1 tablespoon lemon zest

    2/3 cup fresh lemon juice (from 4 to 5 lemons)

    3 large eggs plus 1 large yolk

    1 3/4 sticks (14 tablespoons) unsalted butter, diced

    1/2 cup heavy or whipping cream

    1 1/2 cups blueberries

    Mint sprigs for garnish, optional

Lemon Curd Icebox Pie with Blueberries Recipe Instructions

    For the pie crust:

    Stir together graham cracker crumbs, sugar and butter in a medium bowl with a fork until crumbs are moistened. Using your fingers and the back of a spoon, press this mixture in an even layer onto the bottom and up the sides of a 9-inch pie plate. (Be careful that the top edge of the sides is not too thin.)

    Bake crust until lightly browned, 10 to 11 minutes.

    Remove and cool completely.

    For the Lemon Curd Icebox filling:

    In a medium, heavy saucepan, combine 1 cup sugar and lemon zest, and rub them together with your fingers for a few seconds to release the oil from the zest. Add juice, eggs and yolk to the pan, and set it over low heat. Whisk constantly until mixture thickens enough to coat the back of a spoon, about 6 to 7 minutes.

    Remove from heat, and whisk in butter, a few pieces at time, until melted. Transfer this lemon curd mixture to a large bowl and refrigerate, uncovered, until cool, about an hour.

    With an electric mixer on medium high, whip the cream until firm but not stiff. Using a rubber spatula, gently fold half of the cream into the lemon curd until no white streaks remain. Repeat with remaining cream. Spoon the mixture into the pie shell, making swirls on top with spatula. Refrigerate, uncovered, until chilled and set, 3 to 4 hours.

    Toss the blueberries in 2 to 3 teaspoons sugar, and arrange them in a border on the top of the pie. If desired, garnish the pie with some mint sprigs.

 

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Lemon Curd Icebox Pie with Blueberries - Summer Dessert Recipes

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