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This lemon pie with blueberry meringue transforms simple ingredients into an extraordinary dessert that balances tangy citrus with sweet berry notes. The vibrant purple meringue creates a stunning presentation that will impress anyone lucky enough to get a slice.
I first made this for my sister's birthday dinner and the purple meringue created such a magical moment when I brought it to the table that it's now our special occasion tradition.
Ingredients
- Fresh lemon juice: Provides the bright acidity that makes this pie sing; look for plump unwrinkled lemons for the best flavor
- Freeze dried blueberries: Create that stunning purple color in the meringue without adding moisture that would collapse it
- Cornstarch: Thickens the filling perfectly giving it that ideal sliceable yet creamy texture
- Cream of tartar: Stabilizes the egg whites ensuring your meringue stays fluffy and doesn’t weep
- Unsalted butter: Adds richness to the lemon filling without overpowering the citrus notes
Step-by-Step Instructions
- Prepare the crust:
- Roll out your pie dough to quarter inch thickness then transfer it carefully to your pie plate. Chill the dough thoroughly before blind baking which prevents shrinkage and ensures a crisp base.
- Blind bake the crust:
- Line the chilled crust with parchment and fill with weights before baking until edges turn golden. Remove weights and continue baking until the bottom cooks through. A properly blind baked crust creates the foundation for a perfect pie.
- Create lemon filling:
- Whisk egg yolks with sugar until lightened in color then combine with the cornstarch mixture. Gradually introducing the hot mixture to the eggs prevents curdling while creating a silky smooth texture.
- Cook the filling:
- Heat the mixture while stirring constantly until it bubbles and thickens. The 30 seconds of continued cooking after bubbling ensures the cornstarch fully activates and creates a stable filling that will set beautifully.
- Strain and bake:
- Pass the filling through a sieve to ensure absolute smoothness then pour into your prepared crust. The brief baking period sets the filling while maintaining its luscious texture.
- Make blueberry syrup:
- Blend freeze dried blueberries into a fine powder then combine with sugar and water to create a vibrant purple syrup. Heating to exactly 240°F creates the perfect consistency for a stable meringue.
- Whip the meringue:
- Time the egg white whipping perfectly so they reach soft peaks just as your syrup hits temperature. Pour the hot syrup in a thin stream while whipping to cook the egg whites and create a marshmallowy texture.
- Assemble and finish:
- Spoon the purple meringue onto the chilled pie and create decorative swirls. The natural purple color makes a stunning presentation even without toasting.
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This dessert reminds me of my grandmother who taught me that visual appeal matters almost as much as flavor. The first time I made this pie, my kids thought I had performed some kind of kitchen magic with the purple meringue. Their wide eyes and excited gasps made every careful step worthwhile.
Serving Suggestions
This pie pairs beautifully with a dollop of lightly sweetened whipped cream which balances the sweetness of the meringue. For an extra special presentation, garnish each slice with a few fresh blueberries and a small sprig of mint. The contrast between the deep purple meringue, yellow filling, and fresh berries creates a stunning visual that will have everyone reaching for their phones to take pictures before diving in.
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Storage Notes
The completed pie can be refrigerated for up to 3 days, though the meringue is at its best texture within the first 24 hours. Cover loosely with a cake dome rather than plastic wrap to preserve the beautiful meringue peaks. The pie should not be frozen as the meringue will collapse and weep upon thawing, drastically changing both texture and appearance.
Make Ahead Tips
The pie crust can be blind baked up to 2 days in advance and stored at room temperature in an airtight container. The lemon filling can be prepared and baked in the crust 1 day ahead and refrigerated. For best results, prepare the blueberry meringue the day you plan to serve the pie as it will have the most impressive volume and texture when fresh.
Frequently Asked Questions
- → Can I use a store-bought pie crust?
Yes, the recipe specifically mentions that either a store-bought or homemade pie crust will work perfectly fine. Using pre-made crust is a great time-saver without sacrificing quality.
- → Why does the meringue use freeze-dried blueberries?
Freeze-dried blueberries create an intense flavor and vibrant purple color without adding extra moisture to the meringue. Fresh blueberries would introduce too much liquid and potentially prevent the meringue from reaching proper peaks.
- → Is it safe to eat the meringue without toasting it?
Yes, it's completely safe because the hot sugar syrup (heated to 240°F) effectively cooks the egg whites when incorporated. This method, called Italian meringue, creates a food-safe topping without requiring additional heat.
- → Can I make this pie ahead of time?
You can prepare the lemon filling and crust a day ahead, but it's best to make the meringue shortly before serving for optimal texture and appearance. The assembled pie should be kept refrigerated.
- → Why strain the lemon filling through a sieve?
Straining ensures a silky-smooth, lump-free filling by removing any potential bits of cooked egg or undissolved cornstarch. This extra step guarantees a perfect texture in the final dessert.
- → What if I don't have a candy thermometer?
While a candy thermometer provides precision, you can use the cold water test. Drop a small amount of syrup into cold water - it should form a soft ball that flattens when removed from the water. Alternatively, look for thick, slow-dropping syrup from a spoon.