Lemon Meringue Pie Recipe
with graham cracker crust and blueberry
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Lemon Meringue Pie
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meringue
Method
Preparation
Make the Lemon Filling
In a medium saucepan, whisk together sugar and cornstarch. Gradually stir in water, and cook over medium heat until thickened. In a separate bowl, whisk egg yolks. Once the mixture is thick, temper the egg yolks by gradually adding a small amount of the hot mixture to the yolks, then whisk the yolk mixture back into the saucepan. Stir in lemon juice, lemon zest, and butter. Cook for an additional 2-3 minutes, stirring constantly. Remove from heat and stir in blueberries.
Prepare the Meringue
In a clean mixing bowl, beat egg whites until frothy. Add cream of tartar, and continue to beat until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
Assemble the Pie
Pour the lemon-blueberry filling into the cooled graham cracker crust. Spread the meringue over the filling, making sure to seal the edges. Use a spatula to create peaks in the meringue.
Bake the Pie
Bake the pie in the preheated oven for 10-12 minutes or until the meringue is lightly golden. Remove from the oven and let cool before slicing.