Home Dessert Lemon Blueberry Meringue Pie

Lemon Blueberry Meringue Pie

by Ann
15 comments

Adapted from Crazy for Crust

Lemon Blueberry Meringue Pie ~ Sumptuous Spoonfuls #pie #recipe #Pi #PiDay


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!

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Lemon Blueberry Meringue Pie ~ Sumptuous Spoonfuls #pie #recipe #Pi #PiDay

Lemon Blueberry Meringue Pie

  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 large pie 1x

Ingredients

Scale
  • 1 single pie crust for a 10-inch pie

For the filling:

  • 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

For the meringue:

  • The reserved 8 egg whites
  • 1 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

Best if eaten the same day.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Lemon Blueberry Meringue Pie ~ Sumptuous Spoonfuls #pie #recipe #Pi #PiDay

This recipe was shared at What’s for Dinner and Hearth & Soul Bloghop.

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15 comments

Beverley Press March 14, 2017 - 1:36 am

love everything about this yummy pie xoxo

Reply
Ann March 15, 2017 - 9:23 am

I literally want to put my fork into my computer screen!!

Reply
Ann March 16, 2017 - 8:47 pm

Oh you are so sweet, Ann! Thank you.

Reply
Helen at the Lazy Gastronome March 15, 2017 - 9:33 am

I love blueberries – and your meringue peaks look so perfect! Thanks for sharing on the What’s for Dinner link up!

Reply
Nettie Moore March 15, 2017 - 3:16 pm

Well you had me at blueberry and that meringue is the most gorgeous meringue ever and>>>>>> I have everything to make this pie. I am printing out the recipe right now!! Nettie XXOO

Reply
Ann March 15, 2017 - 6:03 pm

Nettie you totally made my day! I hope you love it as much as I did.

Reply
Caroline March 15, 2017 - 3:54 pm

What a tasty combination!

Reply
Lynn Elliott Vining March 15, 2017 - 4:52 pm

Wow! Mile high meringue!

Reply
Doreen Simpson March 16, 2017 - 5:23 am

Absolutely Fabulous Ann ♥

Reply
Ann March 16, 2017 - 8:46 pm

Thank you Dor! This is my first meringue so I was really happy with how pretty it looked when it came out of the oven.

Reply
Michele @ Bacon Fatte March 17, 2017 - 11:04 am

I absolutely LOVE lemon & blueberry, and can’t take my eyes of that gorgeous meringue… What a beautiful pie!

Reply
Abbe@This is How I Cook March 17, 2017 - 11:57 am

Your meringue is incredible! This is one to try!

Reply
April J Harris March 22, 2017 - 1:13 pm

You’ve combined my two favourite things, Ann – meringue and blueberry pie! Thank you so much for sharing this wonderful recipe with Hearth and Soul. Pinning!

Reply
Martha J Darbonne April 10, 2019 - 10:45 am

This looks scrumptious! I do need to modify for some I’m serving so I have questions… May I substitute xanthan gum for (some or all of) the cornstarch? Do you think a sliced piece would hold together without a crust; or should I modify cooking to individual ramekin dishes?

Reply
Ann April 14, 2019 - 3:17 pm

Martha, I’m not sure about substituting xanthan gum, but theoretically it should work! (According to Healthline: https://www.healthline.com/nutrition/substitutes-for-cornstarch) … if you are skipping the crust I would recommend cooking in individual ramekin dishes. I hope you get good results, Martha! Thanks for the comment.

Reply

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