Lemon Blueberry Pie9 Reviews
“Cool and zesty, a refreshing summertime treat. I make these pies in regular pie shells, not deep dish fruit shells.” - by Gwen Balkcum
Original recipe yields 2 pies
- 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.
- 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.
- Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
Amount Per Serving (16 total)
- 233 cal
- 10.5 g
- 29.7 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"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 decreased by ..." See morehalf a cup. Next time I may try using frozen blueberries ... I think the fresh had a little more crunch than they ideally should. I garnished w/ a bed of crushed lemon drop candies, a tiny sprig of mint & several blueberries. Beautiful & yummy!"
"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 pies we..." See morell before eating so they have a chance to set. It definitely a recipe I will use again and again!"
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