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Lemon Blueberry Pie

3

30 min

Lemon Blueberry Pie

Lemon Blueberry Pie Photo 1

Category

Pie Recipes

Time

30 min

Serving

16 persons

Calories

233

Rating

3.00★ (16)

Cuisine

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

Ingredients

  • sweetened condensed milk: 1 can (14 ounce can)
  • lemon juice: 0.25 cup
  • ½ cups fresh blueberries: 1 piece
  • egg yolks: 2 piece
  • pie shells, baked: 2 piece (9 inch)
  • egg whites: 8 piece
  • white sugar: 0.25 cup
  • cream of tartar: 0.25 tsp

Metric Conversion

Stages of cooking

Lemon Blueberry Pie Photo 21
Lemon Blueberry Pie Photo 32
Lemon Blueberry Pie Photo 43
  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.
    Lemon Blueberry Pie Photo 2
  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.
    Lemon Blueberry Pie Photo 3
  3. Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
    Lemon Blueberry Pie Photo 4

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