Lemon Blueberry Pie

Lemon Blueberry Pie

9 Reviews 2 Pics
Gwen Balkcum
Recipe by  Gwen Balkcum

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 pies

Directions

  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.

Share It

Reviews (9)

Rate This Recipe
IMVINTAGE
13

IMVINTAGE

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 half 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!

EMAMWENZI
11

EMAMWENZI

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 well before eating so they have a chance to set. It definitely a recipe I will use again and again!

MARY KELSO
8

MARY KELSO

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.

More Reviews

Similar Recipes

Magic Lemon Pie
(75)

Magic Lemon Pie

Topless Blueberry Pie
(52)

Topless Blueberry Pie

Lemon Icebox Pie I
(50)

Lemon Icebox Pie I

Blueberry Cheesecake Pie
(42)

Blueberry Cheesecake Pie

Lemon Blueberry Custard Pie
(27)

Lemon Blueberry Custard Pie

Lemon Meringue Icebox Pie
(28)

Lemon Meringue Icebox Pie

Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Blueberry Cheesecake Pie

>

next recipe:

Magic Lemon Pie