Description
A delightful dessert featuring a golden graham cracker crust filled with zesty lemon and topped with a vibrant blueberry compote, perfect for summer gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 2 cups fresh lemon juice
- 1 cup sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 cups blueberries
- ½ cup water
- ¼ cup sugar (for compote)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix thoroughly and press into the bottom of a 9-inch pie pan. Bake for about 10 minutes.
- Make the lemon filling: In another bowl, whisk together lemon juice, 1 cup sugar, eggs, and lemon zest until smooth. Pour over the pre-baked crust and return to the oven for 20-25 minutes.
- Prepare the blueberry compote: Combine blueberries, ½ cup water, and ¼ cup sugar in a saucepan over medium heat. Stir gently until thickened, about 10 minutes.
- Cool the dessert completely before adding the blueberry compote on top.
Notes
This dessert can be made a day in advance. For added flavor, consider adding mint leaves as a garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 24g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg