Hard Dessert

Lemon Blueberry Pie

Name: Lemon Blueberry Pie
Prep time: 14 min
Cook time: 33 min
Total time: 47 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 can sweetened condensed milk , 14 ounce; 0.25 cups lemon juice; 1.5 cups fresh blueberries; 2 eggs yolks; 2 pies shells , 9 inch; 8 eggs whites; 0.25 cups white sugar; 0.25 teaspoons cream of tartar

Total Time

47 min

14m prep · 33m cook

Servings

4 people

Rating

—

Difficulty

Hard

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

Ingredients

1 can sweetened condensed milk , 14 ounce
0.25 cups lemon juice
1.5 cups fresh blueberries
2 eggs yolks
2 pies shells , 9 inch
8 eggs whites
0.25 cups white sugar
0.25 teaspoons cream of tartar

Instructions

1

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.
2

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.
3

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