Lemon Blueberry Custard Pie Recipes

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LEMON BLUEBERRY PIE



Lemon Blueberry Pie image

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

Provided by Gwen Balkcum

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Yield 16

Number Of Ingredients 8

1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
1 ½ cups fresh blueberries
2 egg yolks
2 (9 inch) pie shells, baked
8 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar

Steps:

  • 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.
  • 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.
  • Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 29.7 g, Cholesterol 33.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 3.5 g, Sodium 182 mg, Sugar 18.1 g

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