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Lemon Blueberry Pie

Lemon Blueberry Pie

Cost $10.5, save $12

Source: Recommended by CookPal

  • 60 Min
  • 16 Servings
  • $10.5

INGREDIENTS

  • Filling

    • 1 (14 ounce) can sweetened condensed milk
    • 🍋 ¼ cup lemon juice
    • 1 ½ cups fresh blueberries
    • 🥚 2 egg yolks

  • Pie Shells

    • 2 (9 inch) pie shells, baked

  • Meringue

    • 🥚 8 egg whites
    • 🍚 ¼ cup white sugar
    • ¼ teaspoon cream of tartar

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

233

Calories

  • 6
    Protein
  • 30
    Carbs
  • 11
    Fats

💡 Serve chilled for the best flavor.To achieve stiff meringue peaks, make sure the egg whites are at room temperature and all utensils are dry and clean.Leftover pie can be stored in the refrigerator for up to 3 days.