Blueberry Lemon Meringue Pie

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Blueberry Lemon Meringue Pie

  • Total time: 5 Hours 30 Minutes
  • Servings: 1 Pie

Ingredients

Dough:

  • 1 Single-Crust Pie Shell, par-baked and cooled (see note)

Blueberry Filling:

  • 3 1/2 Cups (595g) Fresh Blueberries, divided
  • 1 Tbsp (15g) Fresh Lemon Juice
  • 1/2 Cup (100g) Granulated Sugar, divided
  • 1/4 Cup (30g) All-Purpose Flour
  • 1/4 tsp (1g) Fine Sea Salt
  • 1 Tbsp (14g) Unsalted Butter
  • 1 tsp (5g) Vanilla Extract

Lemon Curd Filling:

  • 3/4 Cup (150g) Granulated Sugar
  • 1/4 Cup (28g) Cornstarch
  • 6 Tbsp (85g) Unsalted Butter
  • 1 Cup (226g) Fresh Lemon Juice (from 5-6 lemons)
  • 6 Large Egg Yolks (128g)
  • 1/4 tsp (1g) Fine Sea Salt

Mile-High Meringue Topping:

  • 4 Large Egg Whites (142g)
  • 1 Cup (198g) Granulated Sugar
  • 2 tsp (10g) Vanilla Extract (optional)
  • 1/2 tsp (2g) Cream of Tartar
  • Large Pinch Fine Sea Salt

Directions

  • For blueberry filling: In a medium saucepan, toss together 2 1/2 cups (495g) blueberries, 1/4 cup (50g) sugar and lemon juice. Cook over medium-low heat, stirring occasionally, until berries start to break down and become juicy, 8 to 10 minutes. Using a potato masher, coarsely mash berries a few times.

  • In a small bowl, whisk together flour, salt and remaining 1/4 cup (50g) sugar. Sprinkle flour mixture onto blueberry mixture, and stir until well combined. Bring to a boil, stirring constantly, and cook for 1 minute. Turn off heat, and stir in butter and vanilla.

  • Using an immersion blender, purée blueberry mixture until relatively smooth. (Alternatively, transfer to a blender or food processor, and process until relatively smooth.) Stir in remaining 1 cup (170g) blueberries. Let cool completely. (To cool quickly, pour blueberry filling onto a rimmed baking sheet.)

  • Preheat oven to 400°F.

  • On a parchment paper-lined baking sheet, place par-baked pie crust. Pour cooled blueberry filling into prepared crust, and spread into an even layer.

  • Bake until crust is deeply golden and filling is bubbly and has a matte surface, 30 to 35 minutes. Let cool completely.

  • For Lemon curd filling: In a small bowl, whisk together sugar and cornstarch until combined.

  • In a medium saucepan, melt butter over medium heat. Reduce heat to medium-low, and add sugar mixture, lemon juice, egg yolks, and salt. Cook, whisking constantly, until mixture begins to thicken, 15 to 18 minutes. Cook, stirring constantly with a silicone spatula (be sure to get into edges and corners of pot), until thickened and large bubbles begin to break surface in center of pot, 2 to 3 minutes.

  • Strain lemon curd filling through a fine-mesh sieve into cooled prepared crust, and spread into an even layer on top of blueberry filling. Cover with a piece of plastic wrap, pressing wrap directly onto surface of lemon curd filling to prevent a skin from forming. Refrigerate until completely cool, at least 4 hours or up to 24 hours.

  • For mile-high meringue topping: In the heatproof bowl of a stand mixer, whisk together egg whites, sugar, vanilla (if using), cream of tartar, and salt. Place bowl over saucepan of simmering water, and cook, whisking constantly, until an instant read thermometer registers 160°F.

  • Return bowl to stand mixer. Using the whisk attachment, beat at medium-high speed until stiff peaks form, 4 to 5 minutes.

  • Pile meringue on top of cooled pie. Spread meringue to edges, but keep it piled a bit higher in center. Using a handheld kitchen torch, carefully brown meringue before serving, if desired.

Notes

For the crust, use the Basic Pie Crust recipe.

Make Ahead and Storage:

The crust can be par-baked up to 1 day ahead.

The blueberry filling can be made up to 2 days ahead; refrigerate in an airtight container.

The pie can be made up to 1 day ahead; cover pie in plastic wrap, and store in refrigerator.

Keep in mind that it’s best to add the meringue just before serving. Refrigerate leftovers in an airtight container for up to 2 days.

Recipe by Erin Jeanne McDowell included in her book, “The Book on Pie“. Discovered and sent to me by my coworker, Tina.