Blueberry Lemon Meringue Pie

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.