Target Health Blog

Lemon/Lime Blueberry Custard Pie

October 29, 2018

Target Healthy Eating

I have done many variations on this pie. In addition to trying a variety of flavors, I wanted to take advantage of the delicious blueberries still available. I have found that this year, the organic blueberries were better tasting that the regular ones. Anyway, the variations come into play when you decide on using all lemon, or all lime, or 1/2 lemon and half lime. I have tried all and lean in the direction of either 1/2 lemon and 1/2 lime, or all lime. You decide. The same amount of fresh blueberries remain with all the variations. ©Joyce Hays, Target Health Inc.
This is an easy delicious dessert that I know all of our wonderful readers can make. Give it a try; you'll be pleased with yourself. ©Joyce Hays, Target Health Inc.
This particular crust is made with amaretti cookies. However, I have also done crusts with graham crackers and various flavors of wafer cookie (for a citrus pie, I would suggest you stick with vanilla wafers, if you want to use wafer type cookies. ©Joyce Hays, Target Health Inc.
(Amazon about $12) I bought this clear glass pie baking dish, specifically for this pie and for this newsletter. I wanted you to be able to see how the blueberries do their own thing while baking. ©Joyce Hays, Target Health Inc.


Custard Filling

5 largest size egg yolks, you can find

1 teaspoon zest (lemon, lime or ? of each)

3/4 cup freshly squeezed lemon or lime juice (or a little over 1/4 cup each)

1 and 3/4 cups of condensed milk


1 pint box


1 stick unsalted butter (room temperature or even softer)

11 to 16 ounces of your favorite plain cookie or biscotti, like graham crackers, amaretti, vanilla wafers


Cool Whip or Ready Whip or Plain Old Fashioned Whipped Cream. I always use ready made cool whip.

Ingredients from another pie experiment. I forgot to put the Cool whip in this photo. However, as you can see, there are very few ingredients in this recipe. It's easy to make and really delicious. ©Joyce Hays, Target Health Inc.
Somebody had seconds, and it wasn't me. ©Joyce Hays, Target Health Inc.


1. Preheat oven to 350 degrees

2. Take butter out of fridge to soften

3. With a little bit of butter, grease a 9 or 9.5 round pie dish

4. In food processor, put the cookies and the very soft butter and process until the butter is evenly distributed with the crumbs

Decide what cookies you want to use and dump them into food processor with the butter and pulse, until the mixture is smooth, with the butter evenly distributed. ©Joyce Hays, Target Health Inc.

5. With a spatula, scoop out all of the mixture and put it into the pie dish.

6. With your fingers, press the cookie/butter mixture evenly over the bottom of the pie dish and push some up along the sides of the pie dish, as far up as you can without taking away from the bottom. It doesn't matter if the crumb mixture reaches the edge of the pie dish.

With your fingers, press the cookie/butter mixture onto the bottom or pie dish and as far up the side as you can. Here, the crust is nearly ready to go into oven. ©Joyce Hays, Target Health Inc.

7. Bake for 15 minutes, or until the crust is a slightly darker color than before. Remove from oven.

8. While crust is baking, make the filling. Take out a mixing bowl and add the egg yolks, whisk them while adding the condensed milk. Continue whisking and add the zest and the freshly squeezed citrus juice.

Egg yolk and milk. ©Joyce Hays, Target Health Inc.
Adding lime zest & lime juice directly into the egg/milk mixture. ©Joyce Hays, Target Health Inc.
The lime zest looks like this. ©Joyce Hays, Target Health Inc.

9. Finally, add the (wash & dry first) blueberries and stir into custard to distribute evenly.

Once all ingredients are well combined, add the blueberries and swirl into the custard mixture as evenly as you can. ©Joyce Hays, Target Health Inc.

10. Pour the filling into the baked crust. It doesn't matter if the crust is still a little warm.

11. Bake another 15 minutes. Jiggle the pie to see if the filling moves at all. You want the custard to be firm so if not, bake a few more minutes. Keep your eye on the pie.

12. Let pie cool completely before you put it in the fridge. Keep in fridge for 5 hours. Then serve with your choice of topping

Before dessert, dinner with guests was: crunchy broccoli with blue cheese dressing, nuts, and some little appetizers I'm experimenting with and will share soon. We had red and white wine.

The entree was one of my brother in law's favorite, a chicken tagine and curried rice.

Beet salad, (photo below)

Dessert, as you see on this screen

Beet salad for recent guests. ©Joyce Hays, Target Health Inc.
Nothing more cozy, than a full-bodied red, like this Napa star from Paul Hobbs well-known vineyard, as colder weather sets in. ©Joyce Hays, Target Health Inc.

From Our Table to Yours

Have a Great Week Everyone!

Bon Appetit!

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