Directions
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Preheat your oven to 350°F (175°C).
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In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined.
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Press the mixture into the bottom of a 9-inch pie pan to form the crust. Bake for 10 minutes, then let it cool.
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In a small saucepan, combine the blueberries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat until the mixture thickens and the blueberries burst, about 5 minutes. Let it cool slightly.
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Spread the blueberry mixture evenly over the cooled crust.
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In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
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Pour the lemon mixture over the blueberry layer and bake for 15 minutes, or until the lemon layer is set. Let it cool to room temperature, then refrigerate for at least 2 hours.
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In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
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Spread the whipped cream over the chilled lemon layer before serving.
Variations & Tips
For a gluten-free version, use gluten-free graham crackers. You can also substitute raspberries or blackberries for the blueberries if you prefer a different berry flavor. If you’re short on time, use store-bought whipped cream instead of making it from scratch. For an extra lemony kick, add a bit more lemon zest to the whipped cream topping.
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