If I could describe summer with one flavor it would be lemon. (And s’mores would come in close second, of course.)
This lemon blueberry meringue tart is a great recipe to get you in the summer mindset! A quick homemade crust filled with a tart and sweet lemon custard and fresh blueberries. All topped with a fluffy, toasted meringue.
If you’ve never made a homemade crust, today is your day! This was the EASIEST crust recipe I’ve ever made. You toss all the ingredients in the food processor, pulse it a few times and you’re done. I know some people are very precise about curling the ends a pie crust, but I prefer the more ‘rustic’ approach. I just kinda stretch the pie crust out and smoosh the dough up the sides. Perfection is overrated.
As for spreading the meringue, the more uneven the better. I’ve seen two ways of spreading the meringue: either with a spatula or with a piping bag. I prefer the piping bag because you can easily leave a little layer of yellow peeking around the edge and the swirls look fancy. Everyone will think it took you all day to assemble, when in reality, it only took me about 10 minutes. I prefer the meringue over whipped cream because I think it tastes like marshmallow (a win right there) and I love the look of the torched peaks. It adds a good flavor and it looks awesome!
Most meringue pies are strictly lemon; however, I really enjoyed the addition of blueberries. It balanced out the tartness of the lemon and adds an unexpected pop of color. It would also be good with strawberries or raspberries too.
I served this for Mother’s Day and it was a crowd pleaser. Even my dad, who isn’t a huge fan of lemons, enjoyed this. As a side note, we also had this Tiramisu Cake – I’d highly recommend it!
Lemon Blueberry Meringue Tart
|Yield: makes 1 8 inch pie|
A sweet-tart lemon custard with fresh blueberries baked with a homemade pie crust and torched meringue.
- 1 cup flour
- 1/4 teaspoon salt
- 7 tablespoons butter, cold and cubed
- 4 tablespoons cold water
- LEMON CUSTARD:
- 1 stick unsalted butter
- zest of 2 lemons
- 3/4 cup fresh lemon juice (about 2-3 lemons)
- 7 tablespoons sugar
- 2 eggs
- 4 egg yolks (save the egg whites for meringue!)
- 1 cup blueberries
- 4 egg whites
- 1/4 teaspoon salt
- 10 tablespoons sugar
- Lightly butter the bottom of an 8 inch pie pan. Preheat oven 375 degrees.
- Place flour, salt, butter in a food processor. Pulse several times until butter chunks are pea sized. Add water, pulse until mixture forms a dough.
- Roll or stretch dough into a circle to fit pie pan. Make sure dough covers bottom and sides. Poke holes in crust with a fork (this helps the crust remain flat during blind baking).
- Bake crust in preheated oven 15-20 minutes, until crisp and starting to turn golden. Let cool completely.
- Make custard: Heat a sauce pan over medium heat. Melt the butter. Whisk in lemon zest and juice, sugar, eggs and yolks. Whisk constantly until mixture thickens, about 7 minutes. Remove from heat. Stir in blueberries. Let cool.
- Cook tart: Place cooled custard in pie shell. Cook in 350 degree oven for 10 - 20 minutes, until mixture is just set but still jiggly. Cool.
- Whip meringue: In a large bowl (bowl should be glass or metal) whisk egg whites, salt, sugar until combined. Place bowl over a pan of simmering water. Continue whisking until mixture reaches 165 degrees. Remove bowl and whip with a mixer until glossy, stiff, cool peaks form (about 5 minutes). Place meringue in a piping bag and pipe tall spiral mounds, covering tart. Using a kitchen torch, brown the meringue.
images and text © North Coast Eats
adapted from Chicago Tribune
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