Lemon Meringue Blueberry Pie

Lemon Meringue Blueberry Pie

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Lemon Curd and Mousse

  • 2 1/4 teaspoons cornstarch
  • 3/4 cup fresh lemon juice
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup chilled heavy whipping cream


  • 1 1/2 cups fresh blueberries (from two 1/2-pint containers), divided
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon finely grated lemon peel
  • 1 teaspoon all purpose flour


  • 1 Tender Pie Crust dough disk

Recipe Preparation


  • Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. DO AHEAD Can be prepared 5 days ahead. Keep chilled.

  • Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.


  • Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. DO AHEAD Can be prepared 1 day ahead. Keep compote refrigerated.


  • Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.

  • Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.


  • Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. DO AHEAD Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.

  • To make the dramatic meringue peaks pictured, be sure to use a large pastry tip to pipe the rosettes, then sweep them upward using an offset spatula or butter knife. Even easier: Just spoon dollops of fluffy meringue atop the pie.

,Photos by Charles SchillerReviews Section

Recipe Summary

  • 1 (9 inch) unbaked pie crust
  • 1 tablespoon butter
  • ⅔ cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 2 egg yolks
  • 1 cup milk
  • 2 egg whites
  • 1 ¾ cups fresh blueberries

Preheat oven to 350 degrees F (175 degrees C.)

In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.

Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

Servings 8
Preparation time 30mins
Cooking time 65mins
Adapted from wildblueberries.com

Step 1

Preheat oven to 350°F. Lightly grease a 9-inch flan tin and set aside.

Measure the flour, cold butter, and sugar into a food processor and pulse until mixture resembles fresh breadcrumbs. Add the egg and pulse to form cohesive dough. Roll pastry out onto a floured surface and line the flan tin. Line the inside of the pastry with a circle of tissue paper, crumpled. Fill with baking beans or rice grains and part bake in preheated oven for 25 minutes. Lift out paper and beans and allow to cool completely.

Spread lemon curd into part baked flan case once cooled completely. Whisk the egg whites in a machine mixer until full volume. Add the sugar and continue whisking until firm. Quickly fold in the frozen wild blueberries, turn out onto the filled flan case and bake in preheated oven for 10 minutes until golden brown. Allow to cool completely before cutting.

Blueberry Lemon Meringue

This Blueberry Lemon Meringue is such a refreshing, different pie ! Easy to make and everyone loves it. You always have a winner when combining Blueberries and Lemon.

Originally posted July 11, 2013

If you want to wow your family or guests with an amazing dessert, this Blueberry Lemon Meringue is just the dessert for you.

Make the Blueberry compote the night before, if possible, and finish the dessert the next day. The longer the Blueberry Lemon Meringue stands, the better is gets !

You will notice that the crust, especially on the sides get a little soft. This is due to the, oh so yummy syrup from the Blueberry compote.

It does however still slice nicely, as long as you chill the dessert for at least 4 &ndash 6 hours. This will also set the Lemon filling completely.

As fresh Blueberries are not always available, I tend to forget about this awesome version of a Lemon Meringue .

And it is not only an impressive looking pie, it is most delicious ! Sweet Blueberries in a light syrup and zesty Lemon is always a winner.

Just look at the piece off the spoon &ndash way past decadent. Next time you decide on a Lemon Meringue, why not give this Blueberry Lemon Meringue a go ?

As it is a rich dessert, you should be able to get at least 6 large slices, however, I found when cut into 8 slices, it is just right.

So perfect and just the dessert to take along when it is your turn to bring the dessert !

Lemon Blueberry Cream Pie

Another one of my favorite things about summer is this Lemon Blueberry Cream Pie! It’s the perfect summer dessert when fresh blueberries are in season.

This lemon blueberry cream pie recipe has been in my collection for many years and I always dig it out right around this time of year when blueberries are their sweetest! I originally clipped the recipe from the pages of Better Homes & Garden magazine, and credit for this wonderful pie goes to Catherine Schott from Needham, Massachusetts who entered this recipe in the magazine’s contest for custard and cream pies. She won a $400 prize for this recipe – but it’s so good – it’s a grand prize winner in my book!

It’s a super easy recipe to make! This pie has a luscious filling made from a sweet and lemony curd that takes just minutes to make. Once the curd cools, it gets mixed with sour cream and fresh blueberries. Then the filling is poured into a light and flaky baked pie crust and refrigerated until chilled – and you’re done! This pie has the perfect amount of bright lemony, creamy flavor and the burst of the sweet blueberries is pure summertime in your mouth!

The original recipe also suggests an optional topping of sweetened whip cream when serving. But this pie is so creamy and delicious as is, we’ve never added that topping – but I’m sure it would be delicious either way!

Blueberry Lemon Meringue Pie

This month’s Recipe Redux is Pie Love! Who doesn’t love a good pie? Sweet or savory, they are actually very versatile and can be fairly quick to make. It took me a little while to decide what pie to redux, but when our blueberries started ripening this past week, I knew I had to do something to incorporate these plump berries.

Lemon meringue is a classic pie dish so I decided to marry the two. I love meringue and the slightly sweet tartness of the lemon curd results in a delicious pie that isn’t overly sweet. The blueberries fit right in the middle, literally, and with the help of a touch of Grand Marnier, brings the whole pie together.

For a little bit of a twist, I made a graham cracker crust for the pie. This is easier to come together than a regular pie crust, not to mention lower in fat as I used plain Greek yogurt for part of the butter. Meringue looks intimidating, but is quite simple as long as the egg whites are at room temperature and there aren’t any traces of egg yolk in the whites. While you could leave out the cream of tartar in the meringue, it really does help stabilize it for a better texture.

I made this Blueberry Lemon Meringue Pie for our Father’s Day dinner and the whole family gobbled it up, including my 3 year old, though she’ll eat just about anything that includes blueberries. Of course the fact that she helped pick them was also a bonus. Enjoy!

Classic Lemon Meringue Pie

There may not be a more classic dessert than lemon meringue pie! A flaky, homemade pie crust filled with rich lemon curd and topped with toasted meringue is a perfect dessert for any season.

How do you keep lemon meringue pie from getting soggy?

There are three main components to a lemon meringue pie: the perfect pie crust, lemon curd filling and meringue topping. The way each is executed plays an important role in keeping your lemon meringue pie from falling flat.

Since the filling and topping for a lemon meringue pie is cooked on the stove-top (rather than the oven), you will want to "blind bake" or fully par-bake your pie crust. A sturdy, fully baked crust will keep its flaky form when filled with the lemon curd. Next, cook your filling. This lemon custard is thickened with both cornstarch and egg yolks&mdash both of which must be cooked to a certain temperature in order to activate their full thickening potential. Lastly, cook your meringue to the right temperature and whip it good! This lemon meringue pie uses a Swiss meringue topping, which heats the egg whites and sugar, before whisking to stiff peaks. It's important to cook this mixture to 160˚ before whipping and toasting&mdash an under-cooked meringue can "weep" or release liquid into your pie and make it soggy.

Do you refrigerate lemon meringue pie after baking?

Once you've made your lemon meringue pie, try to serve it that day rather than putting it in the fridge. Though you can make the pie crust and lemon curd filling in advance, it's best to make the meringue fresh and top the pie on the day that you will eat it. Just like when you under cook it, placing a lemon meringue pie in the refrigerator after baking can cause the meringue topping to &ldquoweep." If you do have leftovers that you'd like to save, it's okay to refrigerate! Just know the texture may slightly change.

Why is my lemon meringue pie soupy?

It is important to cook your lemon filling to the correct temperature in order to keep your pie from getting soupy. When cooking the cornstarch mixture, which makes up the base of the lemon custard, bring the mixture to a low boil and hold it (while whisking constantly) for one full minute. Once the eggs are added, use a thermometer to ensure that you cook the egg to the point of thickening, without over cooking to the point of scrambling. For a custard like this, the egg mixture should reach a temperature of 160˚ to 180˚ to fully thicken. A properly cooked custard will set up nicely when cooled, and keep your lemon meringue pie from being loose and soupy.

What is the trick to making meringue?

The trick to making this topping is cooking it on the stovetop before whipping it into a thick, creamy meringue. This is called a Swiss meringue&mdashand we love using this type for lemon meringue pie. Whisk the egg whites, sugar, cream of tartar and pinch of salt together in a mixing bowl, then stir and cook the mixture over a double boiler until a thermometer reads 160˚. This ensures that the sugar dissolves into the eggs and creates a smooth texture. This technique also guarantees the eggs have "cooked" and reached a safe temperature for eating, since you won't bake this meringue later! Transfer the mixture to a stand mixer with a whisk attachment and whisk until very thick, creamy, and medium-stiff peaks form.

Lemon Cream Cheese Pie

This longtime reader-favorite recipe makes two pies if you like, freeze one

  • 2 1/2 cups water
  • 1 cup sugar
  • 1/2 cup cornstarch
  • 3 well-beaten egg yolks
  • 1/3 cup lemon juice
  • 3 tablespoons butter or margarine
  • Dash salt
  • 1 can (14 ounce) sweetened condensed milk
  • 1 package (8 ounce) cream cheese, softened
  • 1/3 cup lemon juice
  • 1 (4 serving-size) package instant lemon pudding mix
  • 2 baked pastry shell
  • Whipped cream
  • Lemon slices

Sour Cream Lemon Pie

This creamy lemon filling is to die for, the lemon flavor really shines through with the perfect sweet and tart fla.

  • 1 cup sugar
  • 1 cup milk
  • 3 large egg yolks
  • 1/2 cup fresh squeezed lemon juice
  • 3 1/2 tablespoons cornstarch
  • 1 tablespoon grated lemon peel
  • 1/4 cup butter
  • 1 cup sour cream
  • Whipped cream (optional)
  • Lemon peel strips (optional)

Lemon Meringue Pie

A classic Lemon Meringue Pie is sure to be a hit at any gathering

  • 1 1/2 cups granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • Dash salt
  • 1 1/2 cups hot water
  • 3 egg yolks, slightly beaten
  • 2 tablespoons butter
  • 1 scant teaspoon grated lemon peel
  • 1/3 cup fresh lemon juice
  • 1 baked pie pastry, 9-inch
  • 3 egg whites
  • 1 teaspoon lemon juice, optional
  • 6 tablespoons granulated sugar

Perfect Match Blueberry Lemon Pie

Blueberry and lemon- is there a better pair? Your family is absolutely love this sweet and tangy Perfect Match Blue.

  • 1 9-inch deep dish pastry shell, baked
  • 1 package (3.4-ounce) lemon pudding and pie filling mix (not instant)
  • 1/2 cup granulated sugar
  • 2 large egg yolks, lightly beaten
  • 1 3/4 cups water
  • 1 (6 ounce) cup Nestle Toll House Premier White Morsels
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container Cool Whip, thawed
  • 1 cup blueberry pie filling or preserves
  • Cool Whip for topping, optional

Wild Blueberry and Lemon Meringue Pie

Lemon curd, frozen wild blueberries and lemon curd come together in this Wild Blueberry and Lemon Meringue Pie that.

  • 2 1/2 cups plain flour
  • 1 1/2 sticks unsalted butter or margarine, cold, diced
  • 1/3 cup sugar
  • 1 egg
  • 3 cups lemon curd
  • 3 egg whites
  • 2/3 cup sugar
  • 3/4 cup frozen wild blueberries

Raspberry-Lemon Shortbread Tart

By Foodiewife, A Feast for the Eyes

This recipes from Everyday Rachael Ray magazine and is definitely a keeper in everyone's kitchens

  • 3 cups frozen (or fresh) raspberries (1 pound)
  • 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 3 large eggs
  • 3/4 cups sugar
  • Zest and juice 2 lemons (about 1/4 cup juice)
  • 1/4 cup flour
  • Confectioners’ sugar, for dusting


Preheat oven to 350 degrees

  • 30 lemon-cream-filled vanilla sandwich cookies, finely crushed
  • 1/4 cup butter, melted
  • 1 (4-serving size) package instant lemon pudding
  • 1 (4-serving size) package vanilla instant pudding
  • 3 cups milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup whipped topping

North Carolina Lemon Pie

Crust: Adjust oven rack to middle position and heat oven to 350 degrees

  • Crust:
  • Makesone 9-Inch Pie
  • You will need about 53 saltines, roughly one-and-a-half sleeves, to equal 6 ounces.
  • 6 ounces saltines
  • 1/8 teaspoon salt
  • 10 tablespoons unsalted butter, melted
  • 1/4 cup light corn syrup
  • Filling:
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/4 cup heavy cream
  • 1 tablespoon grated lemon zest plus 1/2 cup juice (3 lemons)
  • 1/8 teaspoon salt
  • Topping:
  • 1/2 cup heavy cream, chilled
  • 2 teaspoons sugar
  • 1/2 teaspoon vanilla extract

Lemon Sour Cream Pie

Had a lemon sour cream pie at a restaurant recently and loved it

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 1 cup milk
  • 3 egg yolks, beaten
  • 1/4 cup butter, cubed
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1 cup (8-ounces) sour cream
  • 1 pastry shell (9-inches), baked
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • Lemon peel strips, optional

Deconstructed Lemon Pie

Deconstructed lemon pie is the perfect dessert to serve at your next party

  • Pie Crust Cookies
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup cold Land O Lakes® Butter, cut into chunks
  • 2 tablespoons unsweetened cocoa
  • 8 to 10 tablespoons cold water
  • 1 large Land O Lakes® Egg, slightly beaten
  • Sanding sugar
  • Lemon Whipped Cream
  • 1 1/4 cups Land O Lakes® Heavy Whipping Cream
  • 2 tablespoons Lemon Juice
  • 1/8 teaspoon salt
  • 1/3 cup lemon curd

Joanna Gaines' Magnolia Lemon Pie

Nothing says spring time like lemon pie

  • 3 cups Eagle Brand “sweetened condensed” Milk
  • 3 egg yolks
  • 2/3 cup lemon juice
  • 1 dash salt
  • CRUST:
  • 1 1/2 cups crushed graham crackers
  • 6 tablespoons butter
  • 1/3 cup sugar
  • 1 small carton heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Weight Watchers Lemon Pie

POINTS® Value: 3 Servings: 10 Preparation Time: 15 min Cooking Time: 15 min Level of Difficulty: Modera.

  • 6 whole reduced-fat cinnamon graham crackers
  • 2 Tbsp butter
  • 11 oz fat-free sweetened condensed milk
  • 2 large egg(s)
  • 1/2 cup(s) fresh lemon juice
  • 1 Tbsp lemon zest

Triple Layer Lemon Pie

pour milk into large bowl add fry pudding mixes and juice beat with wire whisk 2 minutes or until well blended

Blueberry Meringue Pie

A drool-worthy vegan blueberry meringue pie featuring a sky-high meringue atop a luxurious blueberry sauce bursting with flavor! Made with fresh or frozen blueberries, this special treat is sure to impress!

This Blueberry Meringue Pie is a hybrid of two delicious desserts. The first is my Vegan Lemon Meringue Pie – A scrumptious vegan lemon meringue pie featuring a lofty golden meringue atop a creamy lemon curd layer. This pie is one of the first recipes I shared on this blog and well over a year ago. It’s amazing how time flies!

The second recipe is my Blueberry Sauce – a vibrant blueberry sauce bursting with flavor! Made with fresh or frozen blueberries with the slightest hint of lemon. This sauce is absolutely delicious served over pancakes, crepes, waffles, cornmeal mush, ice cream, yogurt, and more! You’re only limited by your imagination.

For this Blueberry Meringue Pie, I use just a little more cornstarch to thicken up the sauce to make a Blueberry Pie Filling and use the meringue from the Lemon Meringue Pie. The results are striking and fantastic! They say a picture is worth a thousand words. Wouldn’t you agree?

So there are a few important notes about this Blueberry Meringue Pie. First, this is not a very sweet pie, but it does contain some sweetener in the form of maple syrup (in the crust and blueberry filling) and sugar (in the meringue).

If you prefer less sugar, by all means, reduce the amount of sugar. If, however, you really like sugar and are not opposed to using more of it, please feel free to add a little more to either the blueberry filling and/or the meringue. I recommend tasting each and adding a little, if desired.

Another very important note about this Blueberry Meringue Pie is this is not a make-ahead dessert. You can make the pie crust and filling in advance, but the meringue is more temperamental than even a traditional meringue. It deflates as time passes. It can leave your pie a little wet. And a wet pie is never a good thing.

For this reason, I highly recommend you prepare the crust and filling for this Blueberry Meringue Pie in advance. And then all you need to do is whip the meringue and add it on top just before serving. If you haven’t made meringue before, do not be intimated. It’s super simple. The primary ingredient is aquafaba – which is essentially the water from cooked beans – or bean water. No joke.

I don’t know who thought this might work, but it’s genius and I can’t take credit for it. What I can tell you is it makes a show-stopping meringue and works rather well. In taste and appearance. To make aquafaba, you have two options. You can either cook or open a can of light-colored bean like garbanzo beans or chickpeas, navy beans, or cannelini beans. I almost always use garbanzo beans.

Also, the aquafaba should resemble the viscosity of egg whites. It should be a slightly thicker consistency than water. This is especially important when you’re cooking beans yourself as I usually do. I have found that if I save about a cup of the liquid with the beans, it’s nice and thick when it’s had time to chill overnight in the refrigerator. The key is that it is chilled.

Simply pour chilled aquafaba into a very clean mixing bowl. And be sure your bowl doesn’t have any oil or greasy residue as this can interfere with its ability to whip up. Simply wipe half of a lemon around the bowl and use a paper towel to wipe any excess juice off.

As for the crust, feel free to use your favorite pie crust or try the simple almond crust below. To prepare this simple crust, you’re going to create some almond flour by grinding up whole almonds in your food processor or blender. The almonds provide some flavor, but mostly, they’re providing a nice healthy fat. This is how we make the tender crust without the use of butter or oil.

And this brings me to the final note. This Blueberry Meringue Pie can be rather impressive. You have three incredible options – leave the meringue unadorned in all of its white splendor (like the picture above), toasted to a nice golden color under the broiler or with a torch, or painted with some of the blueberry filling. The purple contrast on a pure white meringue canvas with hints of gold is striking. You can also have the meringue cover up the blueberry filling completely or leave the edges bare to tease your guests.

In the end, it’s your call. Be an artist. And do this pie proud.

So tell me, how will you decorate your pie? Will you leave your pie white or will you add a streak of purple color? Will you toast it or leave it white? It all really depends on your preference. But please do share your results with me. I’d love to see your beautiful Vegan Blueberry Meringue Pie creations!!

I hope you enjoy this Blueberry Meringue Pie as much as I do.

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook! Enjoy!!

And don’t forget to subscribe for new plant-based and vegan recipes today!!

How to Make Meringue

To make the meringue, beat the egg whites with a hand mixer until they become foamy. Don’t forget to use the egg whites from the eggs you used for the pie filling. Add the sugar and continue to beat until stiff peaks form. Stiff peaks are sharp peaks that can stand on their own even after the beater has been removed. Spread the meringue over the pie filling.

Bake the pie in the oven for about 20 minutes. The meringue will turn a golden brown. Chill for 4 hours before serving. Store covered in the refrigerator.

Watch the video: Mini Raspberry and Lemon Meringue Tarts Sable Pastry Lemon Pie (May 2022).