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Lemon Blueberry Pie
Lemon Blueberry Pie
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Fluffy lemon blueberry pies topped with meringue, baked until golden. Makes two pies.
Ingredients:
  • 1 (14 ounce) can sweetened condensed milk
  • 0.25 cup lemon juice
  • 1.5 cups fresh blueberries
  • 2 egg yolks
  • 2 (9 inch) pie shells, baked
  • 8 egg whites
  • 0.25 cup white sugar
  • 0.25 teaspoon cream of tartar
Instructions:
  • Combine sweetened condensed milk and egg yolks in a blender until smooth. Slowly incorporate lemon juice until mixture thickens and is fully combined. Carefully fold in blueberries and pour the mixture into the pre-baked pie shells.
  • In a separate bowl, whisk room temperature egg whites with cream of tartar until frothy. Gradually add sugar and beat until stiff peaks form. Gently spread meringue over the filling, making sure to seal the edges.
  • Bake the meringue at 400 degrees F (200 degrees C) until golden brown, for about 6 minutes. Allow it to cool and then refrigerate any leftovers.

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