The temperature is rising here in Savannah and spring is starting to feel more like summer. I combat the heat and humidity with cool, fresh desserts. Lemon pie’s cool, slight tartiness brings a delightful chill to my tastebuds. Plump blueberries give a little contrasting color and plump juiciness this fabulous summer pie.

Did I mention it is so so easy to make? That is right, you can whip this up in no time at all and be back to sipping sweet tea on the screen porch enjoying your view. Go on…try it.

Graham Cracker Crust

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• Author: Minette Rushing

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Ingredients

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Instructions

1. Preheat oven to 350°
2. Combine all ingredients in a medium bowl.  Mix well.
3. Press crumbs firmly in the bottom and up the sides of a 9” pie pan.
4. Bake for 5 minutes.

Lemon Blueberry Pie

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• Author: Minette Rushing

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Ingredients

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Instructions

1. Preheat oven to 350°
2. In a small bowl, toss blueberries in the flour. They should be lightly coated.  Discard extra flour. Set aside.
3. In a medium bowl, combine sweetened condensed milk, egg yolk, lemon juice, and salt.  Whisk until well combined.
4. Fold the blueberries into the lemon mixture.  Pour into prepared graham cracker crust.
5. Bake 10-12 minutes or until pie filling is set.
6. Allow pie to cool completely.  Cover lightly with saran wrap and refrigerate.  Keep pie refrigerated.

Notes

Have ingredients at room temperature before mixing.

Don’t have time to make the crust?  Pick one up at the grocery store.

Omit baking the ready-made crust, it is ready to use.

Meyer lemons are my favorite but any lemon will work.