Lemon Blueberry Pie

Lemon Blueberry Pie


"Cool and zesty, a refreshing summertime treat. I make these pies in regular pie shells, not deep dish fruit shells."


{{adjustedServings}} servings 233 cals
Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
  2. In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
  3. Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
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  1. 12 Ratings


Loved this pie! I used a deep dish pie shell & poured all the filling in one shell, I halved the meringue ingredients & I did use 1 & 1/2 cups of blueberries but I think that needs to be decreas...

This is a wonderful recipe! It is quick and very easy to make as well as delicious. Two suggestions I have are to double the filling recipe,(one batch of meringue is plenty) and to chill the p...

This recipe only makes one pie, not two, (the meringue is for two) but my what a pie it makes. I've had wonderful comments on it. I use a graham cracker crust for an extra crispy foundation.