This month’s Recipe Redux is Pie Love! Who doesn’t love a good pie? Sweet or savory, they are actually very versatile and can be fairly quick to make. It took me a little while to decide what pie to redux, but when our blueberries started ripening this past week, I knew I had to do something to incorporate these plump berries.
Lemon meringue is a classic pie dish so I decided to marry the two. I love meringue and the slightly sweet tartness of the lemon curd results in a delicious pie that isn’t overly sweet. The blueberries fit right in the middle, literally, and with the help of a touch of Grand Marnier, brings the whole pie together.
For a little bit of a twist, I made a graham cracker crust for the pie. This is easier to come together than a regular pie crust, not to mention lower in fat as I used plain Greek yogurt for part of the butter. Meringue looks intimidating, but is quite simple as long as the egg whites are at room temperature and there aren’t any traces of egg yolk in the whites. While you could leave out the cream of tartar in the meringue, it really does help stabilize it for a better texture.
I made this Blueberry Lemon Meringue Pie for our Father’s Day dinner and the whole family gobbled it up, including my 3 year old, though she’ll eat just about anything that includes blueberries. Of course the fact that she helped pick them was also a bonus. Enjoy!
4eggs, yolks and whites separated, room temperature
1/4tspcream of tartar
Preheat oven to 350 degrees F.
In a medium size bowl, stir together the graham cracker crumbs, yogurt, melted butter and sugar. Put the mixture into a 9-inch pie dish and push down firmly to make a thin crust. Bake in the preheated oven for about 5 minutes or until lightly browned.
To make the lemon curd, stir together 1 cup sugar, flour, 3 tablespoons corn starch and salt in a medium saucepan. Stir in 1 1/2 cups water, lemon juice and zest. Bring to a boil over medium heat. Stir in butter, a tablespoon at a time.
Beat the egg yolks in a small bowl. Add 1/2 cup of the sugar lemon mixture to the eggs and whisk well. Then whisk the egg yolks into the rest of the sugar lemon mixture. Bring to a boil and stir constantly until thickened. Remove from heat and pour into baked crust.
In a small saucepan, place the blueberries, Grand Marnier and 1 tablespoon of sugar over medium heat, stirring occasionally. As the blueberries start to burst and release their juices, mix 1 tablespoon of corn starch with 1 tablespoon of cold water. Stir into the blueberries. Bring to a boil, stirring constantly until thickened. Pour over the lemon curd in the baked crust.
To make the meringue, put the egg whites and cream of tartar in a mixing bowl. Beat until soft speaks form. Add 6 tablespoons of sugar, a tablespoon at a time and continue beating on medium high speed until stiff peaks form. Spread meringue on top of blueberry mixture.
Bake pie for about 10 minutes until meringue is lightly browned. Cool on counter and then chill in refrigerator for several hours before slicing and serving.
Nutrition Nugget: Good news! This pie may be a tad bit high in calories but it does have some nutritional benefit! Blueberries are evidence that good things do come in small packages. Blueberries are packed with Vitamin C, fiber, and manganese (this helps us with energy and we all need more of that!). Check out www.blueberrycouncil.org for a great, credible resource for blueberry nutrition.
Blueberry Lemon Meringue Pie
Amount Per Serving
Calories 360Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 5g25%
Trans Fat 0g
Total Carbohydrates 61g20%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.