Wild Blueberry And Lemon Meringue Pie Recipe 455

LEMON BLUEBERRY MERINGUE PIE

Steps:

• Preheat oven to 425 F. In a deep-dish 10-inch pie pan, fit the crust to the pan, prick the bottom several times with a fork, then cover with aluminum foil and add pie weights or dried beans. Bake at 425 for 12 - 15 minutes or until lightly golden brown. Remove from oven and let cool. Reduce oven heat to 300 F.
• Meanwhile, put the berries, sugar, lemon zest, and water in a medium saucepan. Heat over medium heat. In a small bowl, whisk together the lemon juice and cornstarch, then slowly pour the lemon juice/cornstarch mixture into the berries in the pan. Cook over medium-low heat, stirring frequently, until the mixture is thickened.
• Separate the eggs, setting aside the whites for the meringue and whisking the yolks in a small mixing bowl. While whisking, slowly stir a few Tablespoons of the hot blueberry mixture into the yolks, then repeat three times. Then, while stirring, slowly pour the egg mixture back into the pot on the stove. Bring to a gentle boil and cook for two minutes, stirring constantly. Remove from heat and stir in the butter.
• Let cool slightly, then pour this thick mixture into a blender or food processor and process until smooth. Pour the mixture into the prepared crust.
• Now for the meringue! In a medium mixing bowl, beat the egg whites on high speed with cream of tartar and vanilla until soft peaks form. Continue to beat while you slowly add the sugar, beating until peaks are completely stiff and the mixture is glossy.
• Pour the meringue over the pie and use a spatula to make decorative peaks. Bake at 300 F. for about 30 - 35 minutes or until the meringue is nicely browned. Cool at room temperature for 1 hour, then chill for at least 5 hours before slicing. Store in the refrigerator.

LEMON BLUEBERRY HAND PIES

Steps:

• For the hand pies: Preheat the oven to 400 degrees F.
• Cut each pie crust in half through the middle, then in thirds in the other direction, creating 6 pieces (square off the edges to make rectangles or strips).
• Place the blueberries, granulated sugar, tapioca, salt and 1 tablespoon of the lemon juice (save the remaining lemon juice for the glaze) in a small saucepan over medium heat. Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes. Remove from the heat, add the lemon zest and allow the mixture to cool, about 10 minutes.
• Dollop 1 tablespoon cooled blueberry filling on each pie piece. Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal. Brush each pie with the egg wash and sprinkle with demerara sugar.
• Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes. Set aside to cool.
• For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice, 1 tablespoon at a time, until a pourable glaze forms. Keep at room temperature until ready to use.
• When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze.

LEMON MERINGUE BLUEBERRY PIE

Steps:

• For lemon curd and mousse:
• Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. (Can be prepared 5 days ahead. Keep chilled.)
• Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.
• For blueberry compote:
• Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep compote refrigerated.)
• For crust:
• Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.
• Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.
• For meringue:
• Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. (Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.)

LEMON BLUEBERRY PIE

Steps:

• In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.

BLUEBERRY MERINGUE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust.
• Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around.
• Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving.

LEMON BLUEBERRY PIE

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.