Lemon Blueberry Meringue Pie
Adapted from Crazy for Crust
Tomorrow, March 14 (3.14), is Pi Day. It’s a day celebrated by mathematicians and intellectual geeks everywhere. My kids and I are huge geeks, especially my son who just loves math, so Pi Day is a thing we (try to) celebrate at my house every year. On Sunday I asked the kids what we should make for pies this year. We ended up going out in a snowstorm to get the ingredients. (Okay, it was really to get milk and bread and a few other things we needed, but it turned into a bit of a Pi Day adventure when we couldn’t find any pie crust at Costco and had to make another stop in the snowstorm to find pie crust.)
I found the Pi crust at our local HyVee grocery store. I had to buy two 2-packs of pie crust: so I could make one pumpkin pie for my son who adores pumpkin pie, one blueberry (double-crusted) pie for my daughter (who usually requests apple, so I was really happy when she asked for something different this year). That left one crust unused, so I decided to try my hand at making a lemon meringue pie, since I had loads of fresh lemons in my fridge. But after making the blueberry pie for my girl, I couldn’t help but throw some blueberries in THIS pie too. The wild blueberries (from Costco) smelled so good and the dark purple color of them was just so pretty.
I was soooo excited when I tasted my pie … the lemon flavor is fabulous, with just a hint of blueberry, the creamy texture of the filling is perfect, and it’s such a vibrant purple color! The tall poofy meringue on top is fun, but it’s the purple lemony filling that you’ll really fall in love with.
I’ve had my piece of pie now, so I’ll take the rest to work to share with my coworkers tomorrow for Pi Day. But perhaps I’ll steal another slice for breakfast first, because pie for breakfast on Pi Day really ought to be a thing. Happy Pi Day, my friends!
- 1 single pie crust for a 10-inch pie
- 2 cups frozen or fresh wild blueberries
- 2 cups sugar
- 2 Tablespoons lemon zest
- 1 cup water
- 1 cup fresh squeezed lemon juice
- 10 Tablespoons cornstarch
- 8 eggs, divided
- 6 Tablespoons butter, cut into small pieces
- The reserved 8 egg whites
- 1 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- Preheat oven to 425 F. In a deep-dish 10-inch pie pan, fit the crust to the pan, prick the bottom several times with a fork, then cover with aluminum foil and add pie weights or dried beans. Bake at 425 for 12 - 15 minutes or until lightly golden brown. Remove from oven and let cool. Reduce oven heat to 300 F.
- Meanwhile, put the berries, sugar, lemon zest, and water in a medium saucepan. Heat over medium heat. In a small bowl, whisk together the lemon juice and cornstarch, then slowly pour the lemon juice/cornstarch mixture into the berries in the pan. Cook over medium-low heat, stirring frequently, until the mixture is thickened.
- Separate the eggs, setting aside the whites for the meringue and whisking the yolks in a small mixing bowl. While whisking, slowly stir a few Tablespoons of the hot blueberry mixture into the yolks, then repeat three times. Then, while stirring, slowly pour the egg mixture back into the pot on the stove. Bring to a gentle boil and cook for two minutes, stirring constantly. Remove from heat and stir in the butter.
- Let cool slightly, then pour this thick mixture into a blender or food processor and process until smooth. Pour the mixture into the prepared crust.
- Now for the meringue! In a medium mixing bowl, beat the egg whites on high speed with cream of tartar and vanilla until soft peaks form. Continue to beat while you slowly add the sugar, beating until peaks are completely stiff and the mixture is glossy.
- Pour the meringue over the pie and use a spatula to make decorative peaks. Bake at 300 F. for about 30 - 35 minutes or until the meringue is nicely browned. Cool at room temperature for 1 hour, then chill for at least 5 hours before slicing. Store in the refrigerator.
Best if eaten the same day.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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