Lemon Blueberry Pie

Lemon Blueberry Pie

10

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

servings 233 cals
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Original recipe yields 16 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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 decreas...

Most helpful critical review

Couldn't taste the lemon at all, not even after adding lemon zest and more juice, i like the blueberry lemon "custard" pie better!

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 decreas...

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 p...

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.

A little runny but pretty delicious.

After reading other reviews I decided to only make one pie. I like more filling in mine. It came together so easily and beautifully! The flavor is great but the filling is a little sweet. Ne...

Tasty pie, but this could have used a little more lemon flavor and a lot more filling. I made one pie, but should have used the whole filling recipe as there just wasn't much of it. I did enjoy ...

Really good, really easy!

Couldn't taste the lemon at all, not even after adding lemon zest and more juice, i like the blueberry lemon "custard" pie better!

Good recipe, I did make a couple of changes and it worked out great for me. This is one I will keep.I added some lemon zest and doubled the amount of lemon juice called for in the recipe and onl...