Name: Lemon Meringue Blueberry Pie
Yield: Makes 8 servings
Ingredients: 1 1/2 cups sugar; 2 1/4 teaspoons cornstarch; 3/4 cup fresh lemon juice; 9 large egg yolks; 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes; 1/2 cup chilled heavy whipping cream; 1 1/2 cups fresh blueberries (from two 1/2-pint containers), divided; 3 tablespoons sugar; 1/2 teaspoon fresh lemon juice; 1/4 teaspoon finely grated lemon peel; Pinch of salt; Pinch of ground cinnamon; 1 teaspoon all purpose flour; 1 Tender Pie Crust dough disk; 3 large egg whites; 1/2 cup sugar

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Lemon Meringue Blueberry PieCharles Schiller

Begin making this at least one day ahead.

Test-kitchen tip: Meringue

To make the dramatic meringue peaks pictured, be sure to use a large pastry tip to pipe the rosettes, then sweep them upward using an offset spatula or butter knife. Even easier: Just spoon dollops of fluffy meringue atop the pie.

Recipe notes

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