Wild Blueberry And Lemon Meringue Pie Recipe 455

BLUEBERRY MERINGUE PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the sugar, cinnamon and cornstarch. Add blueberries and lemon juice, and stir gently to coat berries. Pour into the pie crust.
• Bake for 30 minutes in the preheated oven. When the pie is done, whip the egg whites in a large glass or metal bowl until soft peaks form. Gradually sprinkle in sugar while continuing to whip into a stiff meringue. Spread over the hot filling so that the meringue is sealed to the crust all around.
• Bake for 10 more minutes, or until meringue is nicely browned. Cool to room temperature before refrigerating or serving.

LEMON MERINGUE BLUEBERRY PIE

Steps:

• For lemon curd and mousse:
• Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. (Can be prepared 5 days ahead. Keep chilled.)
• Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.
• For blueberry compote:
• Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep compote refrigerated.)
• For crust:
• Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.
• Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.
• For meringue:
• Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. (Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.)

LEMON BLUEBERRY PIE

Steps:

• In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.

LEMON BLUEBERRY PIE

Steps:

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

WILD BLUEBERRY AND LEMON MERINGUE PIE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Lightly grease a 9-inch flan tin and set aside. Measure the flour, cold butter, and sugar into a food processor and pulse until mixture resembles fresh breadcrumbs. Add the egg and pulse to form cohesive dough. Roll pastry out onto a floured surface and line the flan tin. Line the inside of the pastry with a circle of tissue paper, crumpled. Fill with baking beans or rice grains and part bake in preheated oven for 25 minutes. Lift out paper and beans and allow to cool completely. Spread lemon curd into part baked flan case once cooled completely. Whisk the egg whites in a machine mixer until full volume. Add the sugar and continue whisking until firm. Quickly fold in the frozen wild blueberries, turn out onto the filled flan case and bake in preheated oven for 10 minutes until golden brown. Allow to cool completely before cutting.