This stunning Lemon Blueberry Meringue Pie is a vibrant twist on the classic lemon meringue, with a buttery cream cheese crust, a rich and tangy lemon filling, and a gorgeous purple meringue made with freeze-dried blueberries. Inspired by the blooming hyacinths of spring, this pie is as beautiful as it is delicious. The blueberry meringue adds both a burst of berry flavor and a colorful finish that makes it perfect for holidays, spring gatherings, or special occasions.

Full Recipe:

Ingredients

Cream Cheese Pie Crust:

1¼ cups all-purpose flour
1 tbsp cornstarch
¼ tsp salt
2 tsp granulated sugar
8 tbsp (½ cup) unsalted butter, cold and cubed
4 oz cream cheese (½ bar), cold and cubed
2 tbsp buttermilk

Lemon Filling:

1¼ cups granulated sugar
¼ cup cornstarch
5 large egg yolks
1 cup fresh lemon juice (about 6–7 lemons)
1 tbsp lemon zest
1 cup water
4 tbsp unsalted butter

Blueberry Meringue:

½ cup freeze-dried blueberries
5 large egg whites
1¼ cups granulated sugar
½ tsp cream of tartar
1 tsp vanilla extract

Directions

1. Make the Pie Crust:
In a food processor, pulse together flour, cornstarch, salt, and sugar. Add butter and cream cheese; pulse until crumbly. Add buttermilk and pulse until dough forms. Wrap and chill for at least 1 hour.
Roll out dough to fit a 9″ pie pan. Crimp edges, chill for 30 minutes, then blind bake at 375ºF for 20 minutes with weights. Remove weights and bake 15–20 more minutes until golden. Cool completely.

2. Prepare the Lemon Filling:
In a saucepan, whisk together sugar, cornstarch, and salt. Add yolks, lemon juice, and water. Cook over medium-low heat until thickened (about 8 minutes). Strain into a bowl, then stir in lemon zest and butter until smooth. Pour into cooled crust and refrigerate for 3 hours or overnight.

3. Make the Blueberry Meringue:
Pulse freeze-dried blueberries into powder. Combine 3 tbsp of powder with egg whites, sugar, and cream of tartar in a heatproof bowl. Place over simmering water and whisk constantly until mixture reaches 160°F and sugar dissolves (about 3–5 minutes).
Remove from heat and whip with a mixer until glossy stiff peaks form (about 8 minutes). Add vanilla extract during the last minute.

4. Assemble the Pie:
Spoon meringue over chilled lemon filling. Use an offset spatula to shape decorative waves. Chill until ready to serve.

Nutrients (Estimated per slice, based on 8 servings)

Calories: ~420 kcal
Fat: ~21g
Saturated Fat: ~12g
Carbohydrates: ~50g
Sugar: ~35g
Fiber: ~1g
Protein: ~5g
Sodium: ~180mg
Vitamin C: High (from lemon juice)

Why This Pie Is So Special

What sets this version apart is the artistic interplay between flavors and textures. The tart lemon filling is balanced by a sweet, fruity blueberry meringue that brings both color and contrast. The crust, enriched with cream cheese, offers a buttery and tender base that doesn’t just support the pie—it enhances every bite. Each layer contributes something unique: from the zippy citrus to the fluffy, glossy meringue to the rich, flaky pastry.

And while it may look like something you’d find in a boutique bakery window, this pie is surprisingly approachable for the home baker. With clear techniques and a little patience, anyone can create this showstopper.

The Cream Cheese Crust: A Buttery Foundation

The foundation of any great pie is its crust, and in this case, the cream cheese crust is a true standout. Cream cheese not only adds richness and flavor but also contributes to a wonderfully tender, melt-in-your-mouth texture. The addition of cornstarch makes the dough a bit lighter, while a touch of sugar ensures that the base subtly complements the lemon and blueberry flavors without overpowering them.

Blind baking the crust is an essential step here to avoid a soggy bottom. It allows the shell to hold up to the lemon curd’s moisture and ensures a crisp, golden finish. This crust provides a buttery backbone that ties the tart and sweet elements of the pie together seamlessly.

The Lemon Filling: Bright, Tangy, and Smooth

The lemon curd filling is where the pie’s personality shines through. Made from egg yolks, fresh lemon juice, and zest, the filling is silky, tangy, and packed with citrus punch. It’s sweet but not overly so, and the acidity cuts through the richness of the crust and meringue beautifully. Cooking the mixture gently over medium-low heat helps prevent curdling and results in a glossy, smooth consistency.

Adding a final swirl of butter into the warm curd adds depth and a luxurious mouthfeel. The result is a custard-like texture that sets beautifully in the fridge and holds its shape when sliced. After chilling, it forms the perfect canvas for the meringue topping.

The Blueberry Meringue: A Bold, Fruity Twist

Perhaps the most eye-catching and innovative component of this dessert is the blueberry meringue. Unlike traditional meringue that’s simply sweet and fluffy, this version incorporates powdered freeze-dried blueberries, which lend an intense, concentrated berry flavor and a striking natural purple hue.

By cooking the egg whites and sugar over a double boiler before whipping, you’re creating a stable Swiss meringue—less prone to weeping and collapse than other methods. The end result is a meringue with stiff, glossy peaks that hold beautifully, even when piped or spooned into dramatic waves. The flavor of the blueberry is subtle but impactful, offering a fruity counterpoint to the lemon below.

This addition doesn’t just enhance flavor—it transforms the aesthetic. The purple meringue on top of the golden-yellow lemon filling is reminiscent of spring flowers in full bloom, making this pie a centerpiece-worthy dessert for any occasion.

Tips for Success

To ensure your pie turns out perfectly, here are a few helpful tips:

Use fresh lemons for the filling to get the best balance of sweetness and acidity. Bottled juice won’t have the same brightness or flavor complexity.
Freeze-dried blueberries are essential for the meringue. Fresh or frozen berries won’t work here, as they introduce too much moisture and compromise the meringue’s structure.
Chill everything thoroughly—from the dough before baking to the filling before topping. This helps the pie set properly and makes it easier to slice cleanly.
Use a thermometer to check your meringue temperature when whisking over heat. Reaching 160°F ensures food safety and creates a stable whip.

Serving Suggestions and Presentation

This pie is best served chilled, with the meringue fresh and fluffy. For presentation, consider garnishing with edible flowers, thin lemon slices, or additional freeze-dried blueberries. If you’re preparing it in advance, you can assemble the crust and filling the day before and whip the meringue just before serving to preserve its texture and sheen.

A slice of this pie pairs wonderfully with a cup of hot Earl Grey tea or a glass of sparkling lemonade. For a more decadent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Variations and Seasonal Adaptations

This recipe can be adapted based on seasonal ingredients or your preferences. Here are a few ideas:

Raspberry Meringue: Swap freeze-dried blueberries for raspberries for a vibrant pink hue and a slightly tangier berry flavor.
Meyer Lemon Filling: Use Meyer lemons for a slightly sweeter and more floral version of the lemon curd.
Gluten-Free Crust: Substitute your favorite gluten-free flour blend in the crust to make the recipe gluten-friendly.
Mini Pies: Make individual tartlets using a muffin tin or mini pie pans for single-serving elegance.

Conclusion

This Lemon Blueberry Meringue Pie is a modern dessert that brings together flavor, beauty, and creativity. It honors the traditional lemon meringue while adding layers of complexity through its cream cheese crust and vividly flavored blueberry meringue. The balance of tart lemon, sweet berry, and rich pastry creates a harmony of tastes that’s at once refreshing and indulgent.

Perfect for spring holidays, birthday celebrations, or just because you’re in the mood to bake something extraordinary, this pie is more than just a treat—it’s an experience. With its showstopping look and unforgettable taste, it’s sure to become a beloved favorite in your dessert repertoire.

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