Hamdi Saidani Lemon Blueberry Meringue Pie, made with a flaky crust, tangy lemon curd, juicy blueberries and a cloud-like meringue topping serves 8-10 and takes approximately 2 hours to prepare (including chilling time). This bright and beautiful pie is the perfect treat to celebrate spring or any special occasion, offering a delightful balance of sweet and tart flavors.
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💛 Why You’ll Love This Lemon Blueberry Meringue Pie Recipe:
- Bright and Refreshing: The lemon curd provides a tangy kick that perfectly complements the sweet blueberries.
- Beautiful Presentation: The tall, golden meringue creates a stunning visual centerpiece. *
- Perfect Balance of Textures: You get the crisp crust, smooth curd, juicy berries, and airy meringue all in one bite.
- Make-Ahead Friendly: The crust and curd can be made in advance, making assembly a breeze.
❓ What Is Lemon Blueberry Meringue Pie Recipe?
Lemon Blueberry Meringue Pie is a delightful dessert featuring a flaky pie crust filled with a tangy lemon curd and juicy blueberries, all topped with a light and airy meringue. It’s a symphony of flavors and textures, perfect for any celebration.
🍋 Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup fresh lemon juice (about 6-8 lemons)
- 4 large egg yolks
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1 cup fresh blueberries
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
🥮 Instructions:
- Combine flour and salt in a bowl. Cut in butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough comes together.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie plate. Trim and crimp the edges.
- Prick the bottom of the crust with a fork and chill for another 15 minutes.
- Bake at 375°F (190°C) for 15-20 minutes, or until lightly golden. Let cool completely.
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Whisk in lemon juice and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and whisk in butter until melted and smooth. Stir in blueberries. Pour the lemon curd into the cooled pie crust.
- In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Spread the meringue over the lemon curd, sealing to the edges of the crust. Bake at 350°F (175°C) for 15-20 minutes, or until the meringue is golden brown. Let cool completely before serving.
💭 Recipe Tips:
- Blind Baking: Blind baking the crust (baking it before adding the filling) prevents it from becoming soggy. Use pie weights or dried beans to weigh down the crust during the initial baking.
- Docking: Pricking the bottom of the crust with a fork (docking) helps prevent it from puffing up unevenly during baking.
- Low and Slow: Cook the lemon curd over medium-low heat to prevent it from curdling. Be patient; it will thicken.
- Bake at Low Temperature: Baking the meringue at a lower temperature for a longer time helps prevent it from browning too quickly and allows it to set properly.
- Stiff Peaks: Beat the meringue until stiff, glossy peaks form. The meringue should hold its shape.
🥂 What To Serve With Lemon Blueberry Meringue Pie?
Lemon Blueberry Meringue Pie pairs well with Lemon Meringue Pie Ice Cream, fresh whipped cream or a side of mixed berries. For a contrast in texture serve it with shortbread cookies or biscotti a cup of Lemon Meringue Pie Cocktail or Jello Lemon Meringue Pie complements its flavors beautifully.
🎚 How To Store And Reahet Leftovers Lemon Blueberry Meringue Pie?
Refrigerator: Store leftovers lemon blueberry meringue pie in an airtight container in the refrigerator for up to 3 days.
This pie is best served cold and is not recommended for reheating. The lemon and blueberry may deflate and become soggy.
FAQ’S
How do I make the filling for Lemon Blueberry Meringue Pie?
The filling for Lemon Blueberry Meringue Pie is made by cooking fresh lemon juice, blueberries, sugar, eggs, and cornstarch until thickened, then pouring it into a pre-baked crust.
Can I use frozen blueberries in Lemon Blueberry Meringue Pie?
Yes, frozen blueberries can be used in Lemon Blueberry Meringue Pie, but they should be thawed and drained to remove excess liquid before adding them to the filling.
How do I keep my Lemon Blueberry Meringue Pie from being runny?
To prevent Lemon Blueberry Meringue Pie from being runny, make sure to fully cook the lemon blueberry curd until thickened and allow the pie to cool completely before slicing.
How do I make a stable meringue for Lemon Blueberry Meringue Pie?
To make a stable meringue for Lemon Blueberry Meringue Pie, use room temperature egg whites, add sugar gradually, and beat until stiff peaks form before spreading it over the filling.
How do I toast the meringue on Lemon Blueberry Meringue Pie?
You can toast the meringue on Lemon Blueberry Meringue Pie using a kitchen torch or by placing the pie under a broiler for 1-2 minutes, watching closely to prevent burning.
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Nutrition Facts
Serving Size: 1 Serving
- Calories: 421 kcal
- Fat: 11.5 g
- Saturated Fat: 2.7 g
- Cholesterol: 0 mg
- Sodium: 0.4 mg
- Potassium: 0 mg
- Carbohydrates: 74.6 g
- Fiber: 2.6 g
- Sugar: 51.5 g
- Protein: 3.4 g
- Vitamin A: 0 IU
- Vitamin C: 0 mg
- Calcium: 0 mg
- Iron: 0 mg
Lemon Blueberry Meringue Pie
Description
Lemon Blueberry Meringue Pie, made with a flaky crust, tangy lemon curd, juicy blueberries and a cloud-like meringue topping serves 8-10 and takes approximately 2 hours to prepare (including chilling time). This bright and beautiful pie is the perfect treat to celebrate spring or any special occasion, offering a delightful balance of sweet and tart flavors.
Ingredients
Instructions
- Combine flour and salt in a bowl. Cut in butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, a tablespoon at a time, mixing until the dough comes together.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie plate. Trim and crimp the edges.
- Prick the bottom of the crust with a fork and chill for another 15 minutes.
- Bake at 375°F (190°C) for 15-20 minutes, or until lightly golden. Let cool completely.
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Whisk in lemon juice and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and whisk in butter until melted and smooth. Stir in blueberries. Pour the lemon curd into the cooled pie crust.
- In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Spread the meringue over the lemon curd, sealing to the edges of the crust. Bake at 350°F (175°C) for 15-20 minutes, or until the meringue is golden brown. Let cool completely before serving.
Notes
- Blind Baking: Blind baking the crust (baking it before adding the filling) prevents it from becoming soggy. Use pie weights or dried beans to weigh down the crust during the initial baking.
Docking: Pricking the bottom of the crust with a fork (docking) helps prevent it from puffing up unevenly during baking.
Low and Slow: Cook the lemon curd over medium-low heat to prevent it from curdling. Be patient; it will thicken.
Bake at Low Temperature: Baking the meringue at a lower temperature for a longer time helps prevent it from browning too quickly and allows it to set properly.
Stiff Peaks: Beat the meringue until stiff, glossy peaks form. The meringue should hold its shape.
