Indulge your taste buds in a symphony of flavors with our Blueberry Heaven Lemon Pie with Blueberry Meringue. This delightful dessert combines the zesty freshness of lemon with the sweet tanginess of blueberries, all nestled in a flaky pie crust. With each bite, you’ll experience a burst of citrusy sunshine and the airy sweetness of meringue, making it the perfect treat for any occasion.
In our household, this Blueberry Heaven Lemon Pie has become synonymous with joyous celebrations and cherished family gatherings. It all started when my grandmother passed down her secret recipe, which had been lovingly perfected over generations. Since then, this pie has graced our table on birthdays, holidays, and lazy Sunday afternoons alike. One memorable evening, as my husband took his first bite, his eyes widened with delight, and he declared it the best dessert he had ever tasted. From that moment on, it became a staple in our home, a comforting reminder of the sweet moments shared with loved ones.
Why This Blueberry Heaven Lemon Pie With Blueberry Meringue?
- A Harmonious Fusion: This recipe expertly blends the tartness of lemon with the sweetness of blueberries, creating a flavor profile that is both refreshing and satisfying.
- Irresistible Flaky Crust: The pie crust, whether store-bought or homemade, provides the perfect buttery base for the luscious lemon filling and pillowy meringue topping.
- Elevated Meringue: The addition of freeze-dried blueberries adds a delightful twist to the classic meringue, imparting a vibrant hue and subtle fruity flavor.
- Showstopper Presentation: With its beautifully piped meringue topping, this pie is sure to dazzle guests and impress even the most discerning palates.
Ingredients:
Lemon Pie:
- 1 prepared pie crust (store-bought or homemade)
- 4 large egg yolks
- 1¼ cups (248g) sugar, divided
- ⅓ cup (37g) cornstarch
- ½ teaspoon (2g) fine sea salt
- ½ cup (113g) fresh-squeezed lemon juice
- 3 tablespoons (43g) unsalted butter
Blueberry Meringue:
- ½ cup (11g) freeze-dried blueberries
- 1¾ cups (347g) sugar
- 6 large (213g) egg whites
- ¼ teaspoon (1g) cream of tartar
Directions:
- Make the Lemon Pie:
- Roll out the pie crust to ¼ inch thick and transfer it to the pie plate. Chill for 10 minutes.
- Prick the base of the crust with a fork, then bake until lightly browned. Remove from the oven and cool completely.
- Whisk egg yolks and ½ cup sugar in a bowl. In a saucepan, combine cornstarch, salt, and remaining sugar. Add water and bring to a boil.
- Gradually pour the cornstarch mixture into the egg yolks, then return to the pot and cook until thickened.
- Stir in lemon juice and butter, then pour into the pie crust. Bake until set, then cool and chill.
- Make the Blueberry Meringue:
- Pulse freeze-dried blueberries into a powder and combine with sugar and water in a saucepan. Boil until syrup reaches 230°F.
- Meanwhile, whip egg whites and cream of tartar until soft peaks form. Gradually pour in the sugar syrup and continue whipping until medium peaks form.
- Spread the meringue over the cooled pie and swirl with a spoon. Optionally, toast the meringue with a kitchen torch or under the broiler.
Notes:
- For added convenience, you can use store-bought pie crust, but feel free to make your own for a homemade touch.
- Ensure the pie crust is completely cooled before adding the lemon filling to prevent it from becoming soggy.
- Be careful when adding the hot sugar syrup to the egg whites to avoid cooking them prematurely.
- The meringue can be toasted for an elegant presentation, but it’s equally delicious when left untoasted.
