The moment I saw this dessert, I knew it was going to be something special. And guess what? It totally exceeded my expectations!

This refreshing dessert combines the tangy sweetness of lemon with the burst of flavor from fresh blueberries. It’s a perfect summer treat!

Ingredients:

Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well.
- Press the mixture into the bottom of a 9-inch pie pan to form the crust.
- Bake for 10 minutes. Let cool completely.
Prepare the Blueberry Filling:
- In a small saucepan, combine blueberries, 1/4 cup sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst, about 5 minutes.
- Let cool slightly.

Prepare the Lemon Filling:
- In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
Assemble and Bake:
- Spread the cooled blueberry mixture evenly over the cooled crust.
- Pour the lemon mixture over the blueberry layer.
- Bake for 15 minutes, or until the lemon layer is set.
- Let cool completely to room temperature.
- Refrigerate for at least 2 hours.
Make the Whipped Cream Topping:
- In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Serve:
- Spread the whipped cream over the chilled lemon layer.
- Serve immediately and enjoy!

Tips:

For a more intense lemon flavor, increase the amount of lemon zest.
You can use frozen blueberries, but thaw them completely before using.
If you don’t have a pie pan, you can use a springform pan or a round baking dish.

I hope you enjoy this delicious Lemon Blueberry Delight!