Lemon Blueberry Meringue Pie
This delicious Lemon Blueberry Meringue Pie has all the lovely flavors of the classic lemon meringue pie, wit ha beautiful bright hue of purple in the meringue!
Servings 8 servings
Ingredients
Cream Cheese Pie Crust
- 1 1/4 cups all purpose flour
- 1 tbsp cornstarch
- 1/4 tsp salt
- 2 tsp granulated sugar
- 8 tbsp (1/2 cup) unsalted butter, cold and cubed
- 4 oz Cream Cheese (1/2 bar), cold and cubed
- 2 tbsp buttermilk
Lemon Filling
- 1 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 5 large egg yolks
- 1 cup fresh squeezed lemon juice (about 6-7 lemons)
- 1 tbsp lemon zest
- 1 cup water
- 4 tbsp unsalted butter
Blueberry Meringue
- 1/2 cup freeze dried blueberries
- 5 large egg whites
- 1 1/4 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
Cream Cheese Pie Crust
- Combine flour, cornstarch, sugar, and salt in a food processor. Pulse to combine. Add butter and cream cheese and pulse for a few seconds to just combine the everything. Add the buttermilk and pulse to fully combine. Wrap the disk in plastic wrap and place in the refrigerator for at least an hour or overnight.Sprinkle some flour on a work surface and roll out the pie dough to fit a 9” pie plate. The dough should come out about an extra inch from the rim of the pie plate. Crimp the edges as desired. Use a fork to prick the bottom of the dough all over. Place the pie shell in the refrigerator for at least 30 minutes or in the freezer for about 15 minutes.Preheat the oven to 375ºF. Once chilled, line the pie dough with a piece of parchment paper and then add pie weights or dry beans into the pie pan. Blind bake the crust for 20 minutes, then remove the parchment and pie weights. Place the pie shell back in the oven and bake for an additional 15-20 minutes, or until the pastry is fully baked and starts to brown slightly. Set aside until ready to use.
Lemon Filling
- Add cornstarch, sugar, and salt to a medium saucepan. Add the egg yolks, lemon juice and water and whisk together. Place the saucepan over medium-low heat and cook, stirring often, until it’s thick starts to bubble. this should take about 8 minutes. Remove from heat and pour it through a fine-mesh strainer into a bowl using a spatula push it through to remove any bits of egg. Whisk in the zest and butter until fully combined.Pour the lemon filling into the prepared pie crust and smooth over the top. Cover the pie with plastic wrap and chill it in the refrigerator for at least 3 hours or overnight.
Blueberry Meringue
- In a food processor, pulse the blueberries until they form a fine powder. Transfer 3 tablespoons of the powder to the bowl of a stand mixer (or a large heat proof metal bowl for using a hand mixer). Add egg whites, sugar, and cream of tartar. Whisk together until fully combined.Fill a small pot with about 2 inches of water over medium-high heat. Set the bowl of the stand mixer over the pot of simmering water. Constantly whisk the mixture until egg whites reach a temperature at 160°F, about 3 to 5 minutes, and all the sugar has dissolved.Remove the bowl from the heat and attach the bowl to a stand mixer fitted with a whisk attachment. Turn the mixer on, and gradually increase the speed until it reaches medium-high. Or do this step with a hand mixer. Add in the vanilla and whip themeringue until it is glossy and begins to thicken and get stiff peaks, about 8 minutes.Spoon the meringue on top of the lemon pie filling. Use an offset spatula to spread the meringue around and give it a dome shape while also giving it a wave like decorative pattern. Chill in the refrigerator until ready to serve.
