WILD BLUEBERRY AND LEMON MERINGUE PIE RECIPE - (4.5/5)
Provided by á-177220
Number Of Ingredients 8
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.
BLUEBERRY LEMON BARS WITH MERINGUE TOPPING
When lemon meringue pie and lemon bars collide with fresh blueberries, wonderful things happen.
Provided by MarieLizette
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 5h5m
Yield 24
Number Of Ingredients 19
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.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 40.8 g, Cholesterol 51.6 mg, Fat 6.7 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.3 g, Sodium 60.3 mg, Sugar 29.3 g
LEMON BLUEBERRY PIE
Cool and zesty, a refreshing summertime treat. I make these pies in regular pie shells, not deep dish fruit shells.
Provided by Gwen Balkcum
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 29.7 g, Cholesterol 33.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 3.5 g, Sodium 182 mg, Sugar 18.1 g
EXTRA-LEMONY MERINGUE PIE
Made with a buttery lemon curd and topped with swirls of lemon zest-infused meringue, this pie is tangier and creamier than many others of its kind. You can make it with regular or Meyer lemons: The regular ones will be sharper and brighter; the Meyers, a little softer and fruitier. This pie is best served the day it's baked, though you can make the dough and filling up to five days in advance. The meringue, however, needs to be whipped up just before the pie is baked. Store leftovers in a sealed container at room temperature.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Prepare the crust: On a lightly floured surface, and using a lightly floured rolling pin, roll pie dough into a 12-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan (not deep dish); fold the edges over and crimp them together. Prick crust all over with a fork and chill in freezer for 30 minutes until frozen. (Cover with plastic if freezing for longer than a few hours. Well wrapped, it will last in the freezer for up to a month.)
- Heat oven to 425 degrees. Line chilled crust with foil, fill with pie weights or dried rice, then bake for 12 minutes. Remove foil, lower oven temperature to 350 degrees, and bake until pale golden, 10 to 16 minutes longer. Transfer to a rack to cool while you prepare the filling. (Leave the oven on if baking the pie immediately.)
- In a heavy saucepan, whisk together egg yolks, egg and sugar. Stir in lemon juice, zest and salt. Add pieces of butter and cook, whisking constantly, over medium-low heat until the mixture thickens enough to coat a spoon, about 7 to 9 minutes. An instant-read thermometer should register 180 degrees. Inspect the filling: If you think there are any coagulated bits of egg, strain through a fine-mesh sieve into a clean bowl.
- Pour filling into pie crust and return to the oven to bake until filling is set (it should jiggle only slightly in the center), about 18 to 40 minutes. (Pies prepared in glass and ceramic dishes can take much longer to bake than those prepared in metal dishes. Don't give up: The curd will eventually set.) Remove pie from oven and increase oven temperature to 400 degrees for baking the meringue.
- As the filling bakes, make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Using a large metal bowl, whisk together egg whites, sugar, vanilla, cream of tartar and salt. Set the bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat.
- Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
- Using a rubber spatula, gently fold in lemon zest. Mix with care to not deflate meringue: A few strokes should do it. Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design, if you like, and bake until lightly browned, about 8 to 12 minutes.
- Allow to cool completely and top with more lemon zest before serving.
BLUE RIBBON WILD BLUEBERRY PIE
This is an awesome recipe we made up. It is tried and true. I got this recipe from piemaking in Canada, where we went out blueberry picking. These should be fresh picked wild berries. I think you probably substitute Saskatoon berries, as well. Yummy!
Provided by Biscoti
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients in a large bowl.
- Make sure the berries are covered with the dry goods.
- Pour berry mixture into first pie shell, then cover with other crust.
- Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
- Brush with egg yolks, then sprinkle with sugar.
- Bake in 350* oven for 45 - 60 minutes. Yeay!
- Your pie is done- let it cool, then dig in!
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4.6/5 (44)Total Time 1 hr 30 minsServings 12Calories 389 per serving
- Preheat the oven to 425°F. Lightly grease a 9" pie pan that’s at least 1 1/2" deep., To make the crust: Roll the dough out to a 13" circle.
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- Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. DO AHEAD Can be prepared 5 days ahead. Keep chilled.
- Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.
- Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. DO AHEAD Can be prepared 1 day ahead. Keep compote refrigerated.
- Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.
LEMON PIE WITH BLUEBERRY MERINGUE - PUREWOW
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Estimated Reading Time 4 mins
- Make the Lemon Pie: Roll out the pie crust to ¼ inch thick. Roll the dough onto the rolling pin, then gently transfer it to the pie plate. Chill for 10 minutes.
- Fold the excess pie dough under itself all around the edge of the pie plate, then crimp as desired. Prick the base all over with a fork and then refrigerate the dough for 20 minutes. Preheat the oven to 425°F.
- Cut a piece of parchment paper into a round slightly larger than the base of the pie plate. Place it in the chilled pie crust and fill with dried beans or pie weights. Bake until the crust is beginning to brown lightly at the edges, 15 to 17 minutes. Remove the pie weights and continue to bake for about 5 more minutes. Remove the crust from the oven and cool completely. Lower the oven temperature to 375°F.
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