Lemon Blueberry Pie with Lavender Swiss Meringue

Lemon Blueberry Pie

This open-faced pie has a cooked blueberry layer beneath a pale lemon filling, finished with a tall mound of lavender Swiss meringue. Unlike a pastry-topped fruit pie, it uses a fully baked shell and stovetop fillings, so the assembled pie needs no further baking. Thickening the berries and chilling the lemon layer keep the layers distinct when the pie is sliced.

Makes one 9-inch pie, or 8 slices. Allow about 45 minutes of active preparation and 4½ to 5 hours total, including cooling and chilling.

Ingredients for Lemon Blueberry Pie

Crust and blueberry layer

• 1 round refrigerated pie dough, enough for a standard 9-inch pie plate
• 2 cups fresh or frozen blueberries (300g)
• 1/4 cup granulated sugar (50g)
• 1 1/2 tablespoons cornstarch
• 1 tablespoon water

Lemon filling

• 3/4 cup granulated sugar (150g)
• 3 1/2 tablespoons cornstarch
• 1 1/4 cups water
• 1/2 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest, from approximately 3 to 4 lemons
• 3 large egg yolks; reserve the whites for the meringue
• 2 tablespoons unsalted butter (28g)

Lavender Swiss meringue

• 3 large egg whites, reserved from the filling
• 3/4 cup granulated sugar (150g)
• A small amount of purple gel food coloring

How to Make Lemon Blueberry Pie

1. Blind-bake the crust: Preheat the oven to 375°F (190°C). Fit the dough into a standard 9-inch pie plate, not a deep-dish plate. Crimp the rim and chill briefly. Line the shell with parchment and fill with pie weights or dried beans. Bake for about 20 minutes, then remove the parchment and weights. Bake uncovered for another 10 to 15 minutes, rotating the plate if it browns unevenly. The bottom as well as the rim should be golden. Let cool.
2. Cook the blueberries: In a medium saucepan over medium heat, cook the blueberries with the 1/4 cup sugar until they release juice. Stir the 1 1/2 tablespoons cornstarch into 1 tablespoon water, then stir the mixture into the berries. Simmer, stirring frequently, until bubbling and thick, about 8 to 12 minutes total. A spoon should leave a trail that holds briefly. If using frozen berries, keep cooking until excess moisture has evaporated and the same thickness is reached. Cool until thick and spreadable.
3. Make the lemon filling: In a second medium saucepan, whisk together the 3/4 cup sugar and 3 1/2 tablespoons cornstarch. Whisk in the 1 1/4 cups water, lemon juice, zest, and egg yolks. Cook over medium to medium-low heat, whisking frequently and more steadily as it thickens, for about 8 to 12 minutes. When bubbles break at the surface and the filling is smooth and pudding-thick, remove it from the heat and whisk in the butter.
4. Layer and chill: Spread the cooled blueberries in the cooled shell. Gently spoon the lemon filling over them rather than pouring it into one spot. Let cool, then refrigerate for about 2 to 3 hours, until the lemon layer holds its shape when the plate is moved gently.
5. Whip the meringue: Put the egg whites and 3/4 cup sugar in a clean, grease-free heatproof bowl set over gently simmering water. Whisk continuously until the sugar dissolves and the mixture reaches 160°F (70°C), about 5 to 8 minutes. Remove from the heat and beat with an electric mixer for about 5 to 10 minutes, until glossy peaks hold. Beat in purple gel coloring a little at a time until the meringue is pale lavender.
6. Finish the pie: Mound the meringue high over the set filling, leaving a narrow band of lemon visible inside the exposed pastry rim. Shape broad swirls and soft peaks with a spoon or offset spatula. No further baking is needed. Serve the pie the same day it is topped.

How to Keep the Pie Layers Distinct

The blueberries need to be cooked until thick because they will not bake again after assembly. If their juices still flow freely, they can run into the lemon filling and soften the crust. Let the berries cool before spreading them in the fully baked shell, then spoon on the lemon filling gently. Chilling until the lemon surface is set helps it support the meringue and gives the pie a better chance of slicing cleanly.

Getting the Lavender Meringue Finish

Whip the heated whites and sugar until glossy peaks hold; a loose meringue will not keep tall swirls. Use gel coloring sparingly. Adding enough blueberry juice to color the topping could thin it, so the blueberries stay in the filling beneath the lemon layer. Add the meringue close to serving time for the best shape and texture.

For another lemon pie with a peaked topping, see Classic Lemon Meringue Pie.

Make-Ahead and Storage

The shell and cooked blueberry layer can be prepared ahead. You can also refrigerate the assembled pie after the lemon filling has set, then make and add the meringue close to serving.

Refrigerate the finished pie and serve it the day it is topped for the best appearance. Cover leftovers without pressing the covering against the meringue and use within 1 to 2 days; the topping may weep. Do not reheat or freeze the finished pie. For a lemon dessert without meringue, try the French Lemon Tart.

Nutrition

Approximate nutrition per slice, based on 8 slices: 385 calories, 4g protein, 11g fat, and 68g carbohydrates. Per 100g: approximately 215 calories, 2g protein, 6g fat, and 38g carbohydrates. Values will vary with the pie dough used and the amount of moisture cooked off.