Heat oven to 350°F. Whisk eggs, egg yolks and 1/4 teaspoon salt in large bowl until well-blended.
Combine 1 1/4 cups sugar and 1/3 cup cornstarch in medium saucepan. Stir in 1 1/2 cups water. Bring to a boil over medium heat, whisking occasionally. Boil 1 minute, whisking constantly. (Mixture will be very thick.)
Slowly add hot cornstarch mixture to egg mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Remove from heat. Stir in butter until melted. Stir in 1/2 cup lemon juice and 2 teaspoons lemon peel. Cover; let stand while making meringue.
Combine 1/3 cup water and 1 tablespoon cornstarch in small saucepan; bring to a boil over medium heat. Boil 30 seconds, stirring constantly.
Combine egg whites, 1/2 teaspoon lemon juice and dash salt in large bowl; beat at medium-low speed until egg whites are frothy. Increase speed to medium; beat until soft peaks form. With mixer running, slowly add 1/2 cup sugar and cornstarch mixture. Increase speed to medium-high; beat until mixture is glossy and stiff peaks form. Lightly fold in 2 teaspoons lemon peel.
Place blueberries in crust. Heat filling over medium-high heat until very hot, stirring constantly. Immediately pour over blueberries. Spoon half of the meringue evenly over hot filling, making sure meringue covers all filling and touches crust on all edges. Spoon remaining meringue onto pie; spread evenly. Add decorative swirls with back of spoon.
Bake 15 to 18 minutes or until meringue is dry to the touch and light brown. Cool on wire rack 2 hours or until room temperature. Refrigerate 3 to 4 hours or until chilled. Store in refrigerator.
Serving
Suggestions
Nutrition Info- 425 calories, 15.5 g total fat (6.5 g sat. fat), 6.5 g protein, 66.5 g carbohydrate, 170 mg cholesterol, 420 mg sodium, 1.5 g fiber
Originally Submitted
5/20/2010
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