Blueberry Lemon Meringue Pie

Ingredients: For the Pie Crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, cold and cut into small pieces – 1/4 cup granulated sugar – 3-4 tablespoons cold water

For the Blueberry Filling: – 2 cups fresh or frozen blueberries – 1/2 cup granulated sugar – 2 tablespoons cornstarch – 1 tablespoon lemon zest – 2 tablespoons fresh lemon juice

For the Lemon Curd: – 4 large egg yolks – 1 cup granulated sugar – 1/2 cup unsalted butter, melted – 1/3 cup fresh lemon juice – 1 tablespoon lemon zest

For the Meringue: – 4 egg whites – 1/2 cup granulated sugar – 1/2 teaspoon cream of tartar

Instructions: 1. Pie Crust: – In a food processor, combine flour, cold butter, and sugar. Pulse until the mixture resembles coarse crumbs.

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– Add cold water, one tablespoon at a time, and pulse until the dough comes together. – Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

– Roll out the chilled dough on a floured surface and transfer it to a pie dish. Trim the excess and crimp the edges. Prick the bottom with a fork. – Preheat the oven to 375°F (190°C) and bake the crust for about 15-18 minutes, or until golden brown. Allow it to cool.

2. Blueberry Filling: – In a saucepan, combine blueberries, sugar, cornstarch, lemon zest, and lemon juice. – Cook over medium heat until the mixture thickens and the blueberries burst, stirring constantly.

3. Lemon Curd: – In a heatproof bowl, whisk together egg yolks, sugar, melted butter, lemon juice, and lemon zest. – Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens.

4. Meringue: – In a clean, dry bowl, beat egg whites until foamy. Add cream of tartar and continue beating. – Gradually add sugar, one tablespoon at a time, until stiff peaks form.

– Spread the meringue over the lemon curd, making sure to seal the edges. – Bake at 350°F (175°C) for about 10-12 minutes or until the meringue is golden brown.

5. Cool and Serve: – Allow the pie to cool completely before slicing. Refrigerate for a few hours before serving. Enjoy your delicious Blueberry Lemon Meringue Pie!

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