Lemon Blueberry Meringue Pie
A refreshing lemon blueberry meringue pie featuring tangy lemon filling, sweet blueberries, and a crisp crust, perfect for summer gatherings or citrus lovers.
Ingredients
Instructions
- In a medium-sized mixing bowl, blend together sweetened condensed milk, lemon juice, grated lemon peel, and egg yolks until thickened.
- Fold in blueberries into the lemon mixture.
- Pour the filling into the cooled baked pie shell.
Tips & Substitutions
For a richer flavor, consider using fresh lemon juice instead of bottled. If you're short on time, a store-bought pie shell works well. To enhance the blueberry flavor, you can lightly toss the blueberries in a bit of flour before folding them in. This helps prevent them from sinking in the filling. If you want a lighter meringue, try adding a pinch of cream of tartar when beating the egg whites.
Serving Suggestions
Serve chilled for a refreshing dessert, especially during warm weather. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with this pie. For an extra touch, garnish with fresh mint or additional blueberries. This pie also complements dishes like grilled chicken or fish, making it a versatile addition to any meal.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with plastic wrap to prevent the meringue from becoming soggy. It’s best enjoyed within 2-3 days for optimal freshness. If you need to reheat, place individual slices in the oven at a low temperature for a few minutes, but be cautious as the meringue may lose its original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Blueberry Meringue Pie contains roughly 293 calories, with 12g protein, 22g carbohydrates, and 18g fat. It is an excellent source of protein (23% of the Daily Value), and a good source of iron and vitamin A. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, frozen blueberries can be used in this recipe. Just be sure to thaw and drain them well before folding them into the lemon mixture to avoid excess moisture, which could affect the pie's texture. They may also need a bit more sugar, depending on their tartness.
How can I make the meringue more stable?
To ensure a more stable meringue, add a teaspoon of cornstarch and a pinch of cream of tartar to the egg whites before beating. This helps to strengthen the meringue and can prevent it from weeping after baking, resulting in a beautiful, glossy topping.
Is it necessary to bake the pie after adding the filling?
No, this recipe does not require baking after adding the filling. The filling will set as it chills in the refrigerator. However, if you prefer a firmer filling, you can bake it at a low temperature for about 15-20 minutes before chilling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).