Blueberry Lemon Meringue Pie Recipes

Steps:

• 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.

Steps:

• In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
• Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.

Steps:

• Combine flour, almond flour, and salt for crust in a bowl.
• Combine sugar, butter, shortening, and almond extract in the bowl of a stand mixer fitted with the paddle attachment; beat until light and somewhat fluffy. Add dry ingredients on low speed until just mixed, about 1 minute; do not overmix.
• Drop dough into a 9x13-inch glass baking dish and flatten with floured hands, building up a 1/2-inch edge on the sides so the filling doesn't stick to the dish. Transfer to the refrigerator to chill for at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove crust from the refrigerator and bake on the center rack of the preheated oven until golden at the edges and pale golden in the center, 45 to 60 minutes. Remove from the oven and let sit on a wire rack until completely cool, about 30 minutes. Reduce oven heat to 300 degrees F (150 degrees C).
• While the crust is cooling, combine sugar, flour, lemon juice, honey, 6 egg yolks, 4 egg whites, lemon zest, and baking soda for filling in a bowl. Whisk briefly to combine, but don't overmix because we don't want to over-aerate the filling. Set aside 2 remaining egg whites for the meringue topping.
• Spread blueberries over the cooled crust, then pour filling over top.
• Bake in the 300 degrees F (150 degrees C) oven, checking frequently, until filling is set, 40 to 50 minutes. Remove from the oven, turn oven off, and let cool to room temperature on a wire rack, about 30 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high, or 525 degrees F (274 degrees C).
• Combine 2 reserved egg whites from the filling with 2 egg whites, sugar, cream of tartar, and salt for meringue in the top of a double boiler over simmering water. Whisk frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is hot, 2 to 3 minutes.
• Remove egg white mixture from the heat and beat with an electric mixer on medium speed until soft peaks form. Increase speed to high and beat until meringue holds stiff, but spreadable, peaks. Spread and swirl meringue on top of the cooled blueberry bars.
• Set the lemon bars under the preheated broiler until meringue is evenly toasted and golden brown, about 30 to 60 seconds; do not walk away.
• Cut into 24 squares or triangles and refrigerate until chilled, about 3 hours.

Steps:

• For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
• Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
• Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. Preheat the oven to 375 degrees F.
• For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.
• Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1¿4 inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang for now. Refrigerate the first crust while you roll out the second disk of dough.
• Remove the bottom crust from the refrigerator and fill it with the berry mixture. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.
• Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.
• Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream.

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• Prepare lemon curd filling: Cut butter into small pieces and set aside.
• Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue.
• Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined.
• Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.
• Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.
• Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray.
• Begin meringue: Mix cornstarch into sugar and set aside.
• Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.
• Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
• Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour.
• Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.
• Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.
• Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
• Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Steps:

• Preheat oven to 350°F. Lightly grease a 9-inch flan tin and set aside. Measure the flour, cold butter, and sugar into a food processor and pulse until mixture resembles fresh breadcrumbs. Add the egg and pulse to form cohesive dough. Roll pastry out onto a floured surface and line the flan tin. Line the inside of the pastry with a circle of tissue paper, crumpled. Fill with baking beans or rice grains and part bake in preheated oven for 25 minutes. Lift out paper and beans and allow to cool completely. Spread lemon curd into part baked flan case once cooled completely. Whisk the egg whites in a machine mixer until full volume. Add the sugar and continue whisking until firm. Quickly fold in the frozen wild blueberries, turn out onto the filled flan case and bake in preheated oven for 10 minutes until golden brown. Allow to cool completely before cutting.