Blueberry and Lemon Pie

A quick and easy to make dessert. This gluten-free blueberry and lemon pie is very creamy and very light. For me one slice is never enough.


One day I found I had a fridge of unused lemons and a tub of blueberries on the turn. As family were coming over next day for a BBQ, I resolved to make a blueberry and lemon pie. I knew that my Creamy Lime Pie was really easy and so I simply adapted it. Any biscuits will do as a base and the recipe adapts really easily to different flavours.

Gluten-Free Blueberry and Lemon Pie

Creamy, fruity blueberry and lemon pie

Ingredients

Makes a 23cm pie, serving 8 people

For the base:

  • 225g gluten-free digestive biscuits
  • 75g margarine or butter
  • 2 tsp demerara sugar (optional)

For the filling:

  • juice and finely grated zest of 3 unwaxed lemons
  • 450ml/¾ pt double cream
  • 1 tin sweetened condensed milk (400g)

Topping:

  • 250g blueberries
  • 3 tbsp lemon juice
  • 50g caster sugar
  • 1 tsp arrowroot

Method

  • For the base, melt the margarine/butter in a pan over a low heat.
  • Put the biscuits in a plastic bag, seal the end and crush with a rolling pin into fine crumbs or just whizz up in a food processor.
  • Stir the biscuits into the melted butter with the sugar.
  • Press the mixture firmly into the base and sides of a deep loose-bottomed flan tin (c.23cm) using the back of a spoon.
  • Chill in the fridge for at least 30 minutes.
  • For the filing, finely grate the skin of lemons. Then squeeze the juice.
  • Whisk grated lemon, juice, cream and condensed milk in a food processor until stiff (ish!). Pour/spoon into the crumb base. Chill for at least 2-3 hours (I chill overnight usually).
  • For the topping put the lemon juice and sugar into a pan and leave over a low heat until the sugar has dissolved.
  • Add the blueberries, simmer and cook for about 4-5 minutes until soft but not too mushy.
  • Mix the arrowroot with 1 tsp of cold water, stir in and cook for around 30 seconds until thickened.
  • Transfer to a bowl and leave to cool.  Cover and chill.
  • Just before serving, transfer the pie to a serving place and spoon over the topping.

You can use frozen blueberries for this recipe. Defrost and drain well. Reduce the cooking time to 1-2 minutes before adding the arrowroot.

You can alter this recipe easily to make a lemon and strawberry pie. Simply make the pie then top with strawberry halves.If you want to you can make a strawberry sauce/drizzle by cooking some diced strawberries with a little caster sugar and 1 tbsp of water. Cook until mushy, then cool. Drizzle the sauce over your pie.

You need unwaxed lemons for this recipe. If you can't find unwaxed, I usually scrub in warm water before using.