Village Inn Blueberry Lemon Pie

Submitted by scfl76

"This is based on a pie served at our favorite breakfast spot. The lemon curd recipe was taken from Joy of Baking, and the blueberry topping from Martha Stewart. The cheesecake is an amalgamation of several different recipes. You can speed this up by using jarred lemon curd and canned blueberry topping, but the homemade versions are very easy."

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Yields: 1 pie
• Serves: 8

ingredients

• 1 prepared graham cracker crust

• Cheesecake

• 226.79 g cream cheese (lower fat variety works fine)
• 118.29 ml sugar
• 255.14 g frozen whipped topping (Cool Whip)
• 4.92 ml vanilla extract

• Lemon Curd

• 3 large eggs
• 177.44 ml sugar
• 78.78 ml fresh lemon juice
• 59.16 ml butter, at room temperature
• 14.79 ml lemon zest, finely grated

• Blueberry Topping

• 709.77 ml blueberries (fresh or frozen, thawed)
• 177.44 ml sugar
• 29.58 ml butter
• 29.58 ml fresh lemon juice
• 14.79 ml cornstarch

directions

1. Blend cream cheese, sugar, and vanilla. Fold in Cool Whip.
2. Spread mixture in crust. Chill 4 hours or overnight.
3. For lemon curd, whisk together eggs, sugar, and lemon juice in top of double boiler over simmering water. Cook, stirring constantly, until mixture becomes thick, approximately 10 minutes. (It will be the consistency of sour cream.).
4. Remove from heat and pour through fine mesh strainer to remove lumps. Whisk butter into mixture until butter has melted. Add zest and continue to cool to room temperature. (It's easiest to use curd at room temperature, but it can be stored in refrigerator up to a week, with plastic wrap touching top of curd.).
5. Spread desired amount of lemon curd over cheesecake and chill 2 hours.
6. For blueberry topping, combine all ingredients in saucepan over medium-high heat.
7. Bring to a simmer and cook until berries break down, about 4 minutes. Cool to room temperature. (If making ahead of time, topping will store in refrigerator up to 3 days.).
8. Spread blueberry topping over lemon curd and chill 2 hours.

Reviews

[Cook In Northwest]

While very delicious, I do have a negative comment about the blueberry sauce on top. With just 1 Tablespoon of cornstarch, it was very runny even after cooling. I followed the directions and poured it on top anyway, thinking maybe it would be OK, but it really just made the pie very soupy. I suggest either serving it on top of the pie after cutting and plating or making it thicker. As for taste, it was lovely. I liked that the cheesecake was a no-bake kind. I did cut down on the sugar a bit, but would even do less sugar next time, as it was pretty sweet, given all the sugar in the blueberries and lemon curd added to the mix. However, my personal taste is for less sweet desserts, maybe less sweet than most enjoy. I will make this again, but will either thicken the berries more or serve it as a pour-over topping for a more appealing plate.