Blueberry Meringue Pie

Blueberry Curd
Recipe and Ingredients adapted from Bakeaholic Mama
2 c. Sugar
1/2 c. Butter
4 c. Blackhorse Blueberries (which should reduce to 3/4 cup blueberry juice)
2 tbsp. Water
2 tsp. Lime Zest and Juice from 1 Lime
4 Eggs, beaten
2 tbsp. tapioca starch or cornstarch

4 Egg Whites
1 pinch Cream of Tartar
2 tbsp. Sugar
Zest from 1 lemon

1/2 package (1 roll) of premade pie crust

In a sauce pan, add 4 cups of berries with your water, cook on medium/low heat until the juice has released from the berries stir around and mash a bit. After about 10 minutes (after it has come to a boil) remove from heat.

Strain berries through a mesh strainer. Reserve juice and discard the pulpy berry leftovers. You should be left with 1 1/2 cups of blueberry juice. If there is extra, reserve for later use.

In a double boiler whisk eggs, sugar, zest, tapioca starch or cornstarch, and blueberry juice together constantly.

Add 1 tablespoon of butter at a time waiting for each to melt before adding the next.

After all the butter has been added and the curd starts to thicken so it coats the back of a spoon, remove bowl from heat (if it seems at all lumpy you can pour it through a fine sieve again) and pour into a heat proof jar or dish. Allow to cool for 15 minutes.

Preheat your oven to 450 degrees. Roll out your pie dough and lay over a 9″ pie pan. Fold and crimp the edges of the crust before putting into the oven and baking for 10 minutes or until golden brown. Remove from oven and turn heat down to 375 degrees.

Pour the curd into the pie shell and set aside.

In a standing mixer or with a handheld, whip the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar and lemon zest and continue beating until stiff peaks form, about 1-2 minutes.

Remove from bowl with a spatula and carefully spread over blueberry filling. Bake for 10 minutes or until the meringue is golden brown in color.

Remove from oven and allow to cool for 20 minutes before serving.

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