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.

Mini Lemon Meringue Pies

These four-inch pies have hand-crimped pastry shells, a tart lemon filling that holds its shape when cut, and a small white meringue dollop that leaves the yellow filling visible. Blind-baking dries the shells before the filling goes in, and chilling gives the filling time to set. The meringue is heated before whipping, so it can stay white without a broiler or torch.

Yield: 4 individual pies. Total time: About 3 hours 30 minutes, including chilling and cooling.

Ingredients for Mini Lemon Meringue Pies

• 1 package refrigerated pie crusts, containing two 9-inch crusts (about 400g)
• 3/4 cup granulated sugar, for the filling (150g)
• 1/4 cup cornstarch (about 30g)
• 1 1/4 cups water
• 2/3 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 2 large eggs, separated
• 2 tablespoons unsalted butter (about 30g)
• 1/2 cup granulated sugar, for the meringue (100g)
• 1/8 teaspoon cream of tartar
• 4 small, thin fresh lemon wedges, for garnish

Equipment: Four approximately 4-inch pie plates, parchment, pie weights or dry beans, a medium saucepan, a heatproof bowl, an electric mixer, and an instant-read thermometer. Choose plates that hold roughly 1/2 to 2/3 cup of filling each; capacities vary.

How to Make Mini Lemon Meringue Pies

1. Shape and chill the shells: Cut four roughly 6-inch rounds from the crusts, using scraps where needed. Fit them into the pie plates without stretching the pastry. Hand-crimp the rims and prick the bases with a fork. Chill for 15 minutes while the oven preheats to 375°F (190°C).
2. Blind-bake the shells: Line each shell with parchment and fill with pie weights or dry beans. Bake for about 15 minutes, then carefully remove the parchment and weights. Bake uncovered for another 6 to 9 minutes, until the rims are light golden and the bases look dry rather than doughy. Start checking the bases after 6 minutes; deeper or thicker pie plates may need more time. Let the shells cool.
3. Cook the lemon filling: Whisk the 3/4 cup filling sugar and cornstarch in a medium saucepan. Gradually whisk in the water, lemon juice, and zest. Cook over medium heat, stirring continuously, until distinctly thick. Beat the egg yolks in a separate bowl, then slowly whisk in a little hot filling to warm them. Return the yolk mixture to the saucepan. Cook, reducing the heat to medium-low if needed and stirring, until the filling is smooth, gently bubbling, and thick enough to mound briefly on a spoon. Avoid a vigorous, prolonged boil. This stage takes about 8 to 12 minutes. Remove from the heat and whisk in the butter.
4. Fill and chill: Divide the filling among the cooled shells, stopping just below the crimped rims. Smooth the exposed surfaces and refrigerate for at least 2 hours, until the filling holds a defined edge when cut.
5. Cook and whip the meringue: Combine the egg whites, 1/2 cup meringue sugar, and cream of tartar in a clean, heatproof bowl. Set it over a saucepan of gently simmering water, keeping the bowl above the water. Whisk while heating until the mixture reaches 160°F (70°C) on an instant-read thermometer. Remove from the heat and beat with an electric mixer until the meringue is no longer warm and holds firm, glossy swirls. Heating and whipping take about 10 to 14 minutes total.
6. Finish the pies: Spoon a small meringue dollop onto the center of each chilled pie, leaving most of the lemon filling visible. Place a thin lemon wedge behind each dollop. Serve chilled. To show the filling, remove a small wedge from one pie and plate it with the cut edge facing outward.

How to Keep the Mini Pie Shells Crisp

Chilling helps the crimped rims hold their shape, while pie weights support the pastry during the first part of baking. Check the bases after removing the weights: a golden rim does not mean the bottom is done. The uncovered bake should leave the bases dry before you add the moist filling.

When Is the Lemon Filling Thick Enough?

The filling should mound briefly on a spoon before it leaves the saucepan, then firm up further as it chills. Tempering the yolks helps them blend smoothly into the hot filling; gentle bubbling finishes the thickening without a prolonged hard boil. If a cut edge flows, chill the pies longer before serving.

Why the Meringue Stays White

Heating the egg whites and sugar to 160°F before whipping makes this a cooked meringue that does not need broiling. Whip until the bowl is no longer warm and the meringue holds glossy peaks, then stop so it retains its smooth texture. A small spooned dollop gives each pie a meringue topping without covering the lemon filling.

For a full-size pie with tall toasted peaks, see this classic lemon meringue pie.

Make-Ahead and Storage

Bake the shells and prepare the filling ahead, then chill the filled pies. Make and add the meringue and lemon wedges closer to serving. The crust and topping have their best texture within a few hours of final assembly.

Refrigerate leftover pies in an airtight container in a single layer for up to 3 days; the pastry will soften over time. Serve chilled without reheating. Freezing assembled pies is not recommended if you want to preserve the smooth filling, crisp shell, and fresh meringue dollop.

Nutrition

Approximate nutrition per pie (1 of 4): 790 calories, 7g protein, 32g fat, and 121g carbohydrates. Per 100g: approximately 270 calories, 2g protein, 11g fat, and 41g carbohydrates. Values vary with the pie crust used and the finished pie weight.

Arizona Sunshine Lemon Pie

Arizona Sunshine Lemon Pie blends one seeded lemon, including its yellow peel, into a sweet egg-and-butter custard. The thin filling bakes in an unbaked deep-dish crust, developing a pale-golden, lightly cracked top while staying soft and yellow inside.

A thin-skinned lemon helps keep the filling from tasting bitter. Bake until the edges are set but the center still has a small wobble, then chill the pie so the custard holds its shape when sliced.

Prep: 15 minutes | Bake: 40 to 50 minutes | Cool and chill: at least 4 hours | Yield: 8 slices

Ingredients for Arizona Sunshine Lemon Pie

• 1 unbaked 9-inch deep-dish pastry pie crust, crimped
• 1 medium-large, thin-skinned regular lemon, about 4 to 5 oz (about 120g) before trimming
• 4 large eggs
• 1 1/2 cups granulated sugar (300g)
• 1/2 cup unsalted butter (113g), melted and cooled until warm, not hot
• 1 teaspoon vanilla extract

Optional for serving: fresh whipped cream, offered alongside individual slices.

Choosing and Preparing the Lemon

Keep the yellow peel: it supplies much of the pie’s lemon flavor. Remove every seed before blending. If the white pith beneath the peel is unusually thick, remove the yellow zest first, discard much of the pith, and use the zest with the seeded flesh. Thick white pith can make the filling bitter.

How to Bake Arizona Sunshine Lemon Pie

1. Preheat and prepare the crust: Heat the oven to 350°F (175°C) with a rack in the center. Place the unbaked deep-dish crust in its pie plate and crimp the edge if needed. A thin baking sheet underneath can make the pie easier to transfer and catch drips; a heavy sheet may brown the bottom too quickly.
2. Prepare the lemon: Wash it, trim the ends, cut it into small pieces, and remove all seeds. Reduce unusually thick white pith as described above.
3. Blend the filling: Add the lemon, eggs, sugar, cooled melted butter, and vanilla to a blender. Blend until smooth, with no large pieces of peel remaining, scraping down the blender as needed. A food processor also works if it breaks down the peel finely.
4. Fill and bake: Pour the thin filling into the unbaked crust, leaving room below the crimped rim. Do not force excess filling into the shell. Bake uncovered for about 40 to 50 minutes, starting checks at 40 minutes or sooner if the top or crust colors quickly. If browning gets ahead of the custard setting, loosely tent the pie with foil or shield the rim.
5. Cool and chill: When the edges are set and only a small area in the center gently wobbles, move the pie to a rack. Cool for about 1 hour, then refrigerate for at least 3 hours before slicing.

How to Tell When the Pie Is Done

The surface should be pale golden and lightly puffed; fine cracks are normal. Gently move the dish. A small center wobble is fine, but a broad liquid wave means the filling needs more time. Pie depth and ovens affect the baking time, so use this cue rather than waiting for the center to become completely still. The custard firms further as it cools and chills.

Serving and Storing

Serve the chilled pie plain, with whipped cream alongside if desired. Cover leftovers and refrigerate for 3 to 4 days. The pie can be made ahead to allow time for cooling and chilling.

For longer storage, chill the pie until set, leave off the whipped cream, and wrap it airtight before freezing. For best quality, use within 1 to 2 months and thaw in the refrigerator.

For another baked lemon pie, try Old-Fashioned Lemon Chess Pie. For a distinct no-bake option, see No-Bake Lemonade Pie.

Nutrition

Approximate nutrition per slice, based on 8 slices: 425 calories, 5g protein, 22g fat, and 53g carbohydrates. Approximate values per 100g: 385 calories, 4g protein, 20g fat, and 48g carbohydrates. Estimates exclude optional whipped cream; the pastry crust used will affect the totals.

Lemonade Pie

This no-bake lemonade pie has a tall, pale filling that tastes sweet and tart and holds its shape when sliced. Frozen lemonade concentrate supplies the flavor, while softened cream cheese and a full overnight chill help the filling set without pudding or baking. A deep-dish graham crust holds the generous filling; whipped topping, small lemon wedges, and mint go on just before serving.

Prep time: 20 minutes. Chill time: at least 8 hours. Total time: at least 8 hours 20 minutes. Makes 10 slices.

Ingredients for Lemonade Pie

• 1 large deep-dish prepared graham cracker crust in a foil tin, about 6-cup capacity
• 8 ounces full-fat cream cheese, fully softened (about 225g)
• 1 can (14 ounces) sweetened condensed milk (about 397g)
• 3/4 cup (6 fluid ounces) frozen lemonade concentrate, thawed but undiluted
• 1 container (12 ounces) frozen whipped topping, thawed (about 340g); use about 3 cups in the filling and reserve the rest for decorating
• 1 small lemon, cut into thin, small garnish wedges
• Several small fresh mint sprigs

Optional: Add up to 1 teaspoon finely grated lemon zest to the filling for more lemon aroma.

How to Make Lemonade Pie

1. Prepare the ingredients: Let the cream cheese soften until it yields easily when pressed. Thaw the lemonade concentrate and whipped topping, keeping the topping refrigerated. Check that the crust holds about 6 cups, and measure exactly 3/4 cup of undiluted concentrate.
2. Mix the lemon base: Beat the cream cheese in a large bowl with an electric mixer until smooth. Gradually beat in the sweetened condensed milk, then the measured concentrate and optional zest. Mix until no cream-cheese lumps remain.
3. Fold in the topping: With a rubber spatula, gently fold about 3 cups of whipped topping into the lemon base until no large white streaks remain. Do not beat it with the mixer; folding keeps the filling airy. Refrigerate the remaining topping.
4. Fill the crust: Spoon the filling into the graham crust and smooth the top into gentle swirls, leaving the crust edge visible. If the shell is too small, put excess filling in a separate dish rather than piling it above the rim.
5. Chill until sliceable: Cover loosely without touching the filling. Refrigerate at 40°F (5°C) or colder for at least 8 hours, preferably overnight. The top should be softly set, and a test cut should hold an upright edge rather than flow.
6. Decorate and serve: Spoon or pipe the reserved whipped topping into generous dollops. Add small lemon wedges and mint sprigs, then cut the chilled pie into 10 wedges. Lift the slices with a pie server.

Use the Right Crust and Concentrate

This filling needs a deep-dish graham shell with about 6 cups of capacity. Prepared crust sizes vary; if you have only shallow shells, divide the filling between two.

Use 3/4 cup undiluted concentrate—half of a 12-fluid-ounce can—not the whole can. Prepared lemonade adds too much water and does not provide the same concentrated flavor. For another chilled citrus dessert with a different filling, try this lemon icebox pie.

How to Get a Clean Slice

Fully soften the cream cheese and beat it smooth before adding the liquids; cold cream cheese can leave lumps that are hard to remove later. Fold the whipped topping by hand rather than beating it into the filling. If a test cut slumps after 8 hours, keep the pie refrigerated longer before slicing.

Cream cheese helps support the tall filling in this version; lemonade pies made without it use a different ingredient balance. For another dessert featuring its tang, see this no-bake lemon cream cheese pie.

Refrigerated or Frozen?

Refrigeration gives this pie its intended creamy, sliceable texture. For a colder, firmer dessert, freeze the assembled pie instead. Let it stand briefly before cutting, until a knife passes through comfortably. The frozen version will not have the same soft texture as the refrigerated pie.

Make Ahead and Storage

Make the undecorated pie a day ahead and keep it refrigerated. Add the reserved whipped topping, lemon, and mint shortly before serving. Cover leftovers without pressing the cover against the topping, and refrigerate for up to 3 days.

For longer storage, wrap the pie securely and freeze for up to 2 months. Thaw it in the refrigerator for a softer texture, or serve it slightly softened as a firmer frozen dessert. Do not reheat.

Nutrition

Approximate nutrition per slice, based on 10 slices: 435 calories, 6g protein, 21g fat, and 56g carbohydrates. Approximate values per 100g: 305 calories, 4g protein, 15g fat, and 39g carbohydrates. Prepared crust and whipped-topping brands, garnish amounts, and slice sizes will affect the totals.

Lemon Chiffon Pie

Lemon chiffon pie pairs a golden pastry shell with a light, sweet-tart filling that sets firmly enough to slice. A cooked lemon custard and gelatin give the filling structure; whipped egg whites folded in after cooling make it airy. Unlike classic lemon meringue pie, the whites go inside the filling, and the white topping is whipped cream rather than toasted meringue.

The shell is baked before filling, but the assembled pie is not. Allow at least 4 hours for it to chill, and check that the center is set before adding the cream.

Ingredients for Lemon Chiffon Pie

• 1 unbaked 9-inch pastry pie crust
• 1 envelope unflavored powdered gelatin (about 2 1/4 teaspoons or 7g)
• 1/4 cup cold water
• 3/4 cup granulated sugar (150g), divided
• 3 large pasteurized shell eggs, separated
• 1/2 cup fresh lemon juice
• About 1 tablespoon finely grated lemon zest, divided
• 1 cup cold heavy whipping cream (240g)
• 2 tablespoons powdered sugar (15g)

Use pasteurized shell eggs because the whites are folded in after the custard is cooked and are not heated afterward. Keep yolk out of the whites so they whip properly. The pastry shell must be fully baked and cooled before filling.

How to Make Lemon Chiffon Pie

1. Blind-bake the shell: Preheat the oven to 375°F (190°C). Fit the pastry into a 9-inch pie plate and crimp the edge. Line with parchment and fill with pie weights or dried beans. Bake for 15–18 minutes, checking near the end of that range. Remove the parchment and weights, then bake for another 8–12 minutes, until the bottom looks dry and the rim is golden brown. Cool completely.
2. Bloom the gelatin: Sprinkle the gelatin evenly over the cold water. Let stand for about 5 minutes, until the water is absorbed.
3. Cook the lemon custard: In a medium heavy-bottomed saucepan, whisk the egg yolks with 1/2 cup of the granulated sugar, the lemon juice, and about 2 teaspoons of the zest. Cook over medium-low heat, whisking constantly. Start checking after about 6 minutes; the custard should coat the back of a spoon and reach at least 160°F (70°C), usually after 6–10 minutes. Do not let it boil vigorously. Remove from the heat and stir in the bloomed gelatin until no grains remain. If there are small egg lumps, strain the custard while warm.
4. Cool the custard: Transfer it to a bowl and stir occasionally for about 20–30 minutes. It should no longer feel warm and should be beginning to thicken, but still be loose enough to fold. Do not wait until it gels.
5. Whip and fold the whites: In a clean, grease-free bowl, beat the pasteurized egg whites until foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until glossy, firm peaks hold their shape. Pasteurized whites may take 5–15 minutes to whip. Fold a portion into the custard to lighten it, then gently fold in the rest just until combined.
6. Fill and chill: Spoon the filling into the completely cooled shell and level the top. Refrigerate uncovered for at least 4 hours, until the center holds steady when the pie is gently moved. Chill longer if it still moves loosely.
7. Finish the pie: Shortly before serving, whip the cold cream with the powdered sugar to soft-to-medium peaks. Spread it over the set filling in a nearly level layer with a few broad, shallow sweeps. Leave the golden pastry rim visible and scatter the remaining zest lightly over the cream.

How to Keep the Chiffon Filling Airy

Fold the whites into custard that is cool but still fluid. A warm base can deflate them, while a gelled base is difficult to combine without losing air. If the filling turns out dense, the whites may not have reached firm peaks or may have been stirred too forcefully into the custard.

When Is the Pie Ready to Slice?

Use the center, not the clock alone, as your guide. It should look set and hold steady when you gently move the plate. If it is still soft, keep chilling before adding the cream. Serve cold, wiping the knife between cuts for neat slices. If the pie remains runny after a longer chill, gelatin that did not fully dissolve may be the cause.

Make-Ahead and Storage

The filled pie can be made the day before serving. Once set, cover it without touching the surface and keep it refrigerated. Add the whipped cream and zest close to serving so the topping keeps its soft sweeps.

Cover leftovers without pressing on the cream and refrigerate for up to 2 days for best texture. Serve cold; do not reheat. Freezing may change the texture of the filling. If necessary, freeze the pie without cream for up to 2 months, thaw overnight in the refrigerator, and add fresh topping before serving.

Nutrition

Approximate nutrition per slice, based on 8 slices: 340 calories, 5g protein, 20g fat, and 35g carbohydrates. Approximate nutrition per 100g: 300 calories, 5g protein, 18g fat, and 31g carbohydrates. Values vary with the pastry crust and slice size.