Lemon Berry Meringue Pie
Brighten your dessert table with this stunning Lemon Berry Meringue Pie, a tangy-sweet masterpiece that combines the refreshing zest of lemons with the juicy burst of mixed berries. Nestled in a crisp, golden pie crust, the luscious lemon berry filling is perfectly balanced by a crown of fluffy, golden-tipped meringue. This recipe showcases a medley of blueberries, raspberries, and blackberries, folded into a smooth lemon curd enriched with velvety egg yolks and a hint of butter. The pillowy meringue, sweetened with powdered sugar and kissed with vanilla, adds a light and airy touch. Ideal for spring gatherings, summer celebrations, or any occasion that calls for a showstopping dessert, this pie offers the perfect bite of sweet, tart, and creamy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Prepared pie crust
- 1 cup Mixed berries (blueberries, raspberries, and blackberries)
- 1.5 cups Granulated sugar
- 3 tablespoons Cornstarch
- 1.5 cups Water
- 2 pieces Lemons (zested and juiced)
- 4 pieces Egg yolks
- 2 tablespoons Unsalted butter
- 4 pieces Egg whites
- 0.25 teaspoons Cream of tartar
- 0.5 cups Powdered sugar
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Place the prepared pie crust into a 9-inch pie dish, crimp the edges, and poke the bottom with a fork. Bake for 10 to 12 minutes or until golden. Allow to cool completely.
In a medium saucepan, combine 1 cup of granulated sugar and 3 tablespoons of cornstarch. Gradually whisk in 1.5 cups of water until smooth.
Add the zest and juice of 2 lemons to the saucepan and bring the mixture to a boil over medium heat, stirring constantly until it thickens.
In a separate small bowl, lightly beat 4 egg yolks. Slowly add a few spoonfuls of the hot lemon mixture to the egg yolks, whisking to temper them. Then return the yolk mixture to the saucepan and cook for 2 minutes while stirring.
Remove the saucepan from heat and stir in 2 tablespoons of unsalted butter until melted. Gently fold in the mixed berries. Pour the lemon berry filling into the baked pie crust and set aside.
In a mixing bowl, beat 4 egg whites and 0.25 teaspoons of cream of tartar on high speed until soft peaks form. Gradually add 0.5 cups of powdered sugar and continue beating until stiff, glossy peaks form. Mix in 1 teaspoon of vanilla extract.
Spread the meringue evenly over the lemon berry filling, ensuring it reaches the edges of the crust to seal completely. Create decorative peaks with the back of a spoon if desired.
Bake the pie at 375°F (190°C) for 8 to 10 minutes or until the meringue is lightly browned. Remove from oven and let cool for at least 1 hour. Chill in the refrigerator for another 1 to 2 hours before serving.
Slice and enjoy this delightful Lemon Berry Meringue Pie!
Nutrition Facts
Calories |
3278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 557.4 g | 203% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 385.1 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 217 mg | 17% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
