Lemon Pie with Blueberry Meringue (Print Version)

# Ingredients:

→ Lemon Pie

01 - 1 prepared pie crust (store-bought or homemade)
02 - 4 large egg yolks
03 - 1¼ cups (248g) sugar, divided
04 - ⅓ cup (37g) cornstarch
05 - ½ teaspoon (2g) fine sea salt
06 - ½ cup (113g) fresh-squeezed lemon juice
07 - 3 tablespoons (43g) unsalted butter

→ Blueberry Meringue

08 - ½ cup (11g) freeze-dried blueberries
09 - 1¾ cups (347g) sugar
10 - 6 large (213g) egg whites
11 - ¼ teaspoon (1g) cream of tartar

# Instructions:

01 - Roll out the pie crust to ¼ inch thick. Transfer it to the pie plate using the rolling pin. Chill for 10 minutes.
02 - Fold excess dough under itself around the edge of the pie plate, then crimp as desired. Prick the base all over with a fork and refrigerate for 20 minutes. Preheat oven to 425°F/220°C.
03 - Line chilled crust with parchment paper and fill with dried beans or pie weights. Bake until edges begin to brown lightly, 15-17 minutes. Remove weights and continue baking for 5 more minutes. Cool completely. Lower oven temperature to 375°F/190°C.
04 - Whisk egg yolks in a medium bowl. Incorporate ½ cup of the sugar, whisking until well combined.
05 - In a medium saucepan, whisk together cornstarch, salt and remaining sugar. Add 1½ cups water and heat over medium heat, whisking constantly. Bring to a boil and continue boiling for 1 minute.
06 - Gradually pour about one-third of the hot cornstarch mixture into the egg yolks, whisking constantly. Return the tempered yolks to the pot in a slow, steady stream while whisking continuously.
07 - Heat the mixture over medium heat, stirring constantly, until large bubbles appear on the surface. Continue cooking for 30 seconds, stirring constantly.
08 - Stir in lemon juice and butter until fully incorporated. Strain through a fine-mesh sieve into the cooled pie crust and smooth into an even layer. Bake until just barely set (still slightly jiggly), 15-17 minutes. Cool to room temperature, then chill until firm, at least 1 hour.
09 - Process freeze-dried blueberries in a blender or food processor until they form a fine powder (about 2 tablespoons). Transfer to a medium saucepan and whisk in the sugar. Add ⅔ cup water and heat over medium heat.
10 - Stir mixture until it boils, then stop stirring. Brush away any sugar crystals on the side of the pan using a pastry brush dipped in cool water. Boil until syrup reaches 230°F/110°C on a candy thermometer.
11 - While syrup heats, place egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. When syrup reaches 230°F/110°C, begin whipping on medium-high speed until soft peaks form.
12 - When sugar syrup reaches 240°F/115°C, slowly pour it into the whipped egg whites. Continue whipping until medium peaks form, 4-6 minutes. Spoon meringue onto cooled pie and create decorative swirls with the back of a spoon. If desired, toast with a kitchen torch or under a broiler.

# Notes:

01 - The hot sugar syrup cooks the egg whites, making the untoasted meringue safe to eat and preserving its natural blueberry color.
02 - Allow pie to chill thoroughly for cleaner slices when serving.

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