Lemon Blueberry Pie

Lemon Blueberry Pie
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    16 People
  • VIEWS
    51

A sun-kissed delight! This Lemon Blueberry Pie is a refreshing symphony of zesty lemon curd and juicy blueberries, crowned with a cloud-like meringue. A perfect balance of tart and sweet, it's an elegant dessert that evokes the essence of summer.

Ingridients

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Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    34 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    4 g
  • Sodium
    182 mg
  • Sugar
    18 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Prepare the Lemon Blueberry Filling: In a mixing bowl, whisk together the sweetened condensed milk and egg yolks until smooth. Gradually whisk in the lemon juice until the mixture thickens slightly and is well combined. Gently fold in the fresh blueberries. (5 minutes)

Image Step 02
02 Step

Recipe View 2 mins Assemble the Pies: Evenly divide the blueberry filling between the two pre-baked pie crusts. (2 minutes)

Image Step 03
03 Step

Recipe View 8 mins Prepare the Meringue: In a clean, dry mixing bowl, beat the room temperature egg whites with cream of tartar until foamy. Gradually add the sugar, beating continuously until stiff, glossy peaks form. Be careful not to overwhip. (8 minutes)

Image Step 04
04 Step

Recipe View 5 mins Top with Meringue: Gently spread the meringue over the blueberry filling, ensuring it seals completely to the edges of the crust to prevent weeping. Create swirls or peaks with the back of a spoon for an elegant look. (5 minutes)

Image Step 05
05 Step

Recipe View 7 mins Bake: Bake in a preheated oven at 400 degrees F (200 degrees C) until the meringue is lightly golden brown, about 5-7 minutes. Watch carefully to prevent burning. (7 minutes)

Image Step 06
06 Step

Recipe View 2 hrs Cool and Refrigerate: Allow the pies to cool completely on a wire rack before refrigerating for at least 2 hours before serving. This will allow the filling to set and the flavors to meld. (120 minutes)

For best results, use fresh, high-quality blueberries.
Make sure your egg whites are at room temperature for maximum volume when making the meringue.
If you prefer a less sweet pie, you can reduce the amount of sweetened condensed milk slightly.
A kitchen torch can also be used to brown the meringue for a faster result.

Liana Hilll

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 17 Ratings)
Total Reviews: (4)
  • Lora Ferry

    My meringue wept a little, but it still tasted amazing! Next time, I'll make sure to seal the edges of the crust better.

  • Gardner Bernier

    This is my new favorite summer dessert!

  • Marlee Reichert

    This pie was a hit! The lemon and blueberry combination is fantastic, and the meringue was perfect.

  • Winifred Davis

    I followed the recipe exactly, and it turned out beautifully. The instructions were clear and easy to follow.

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