Serves: 8
Total Calories: 178
1. In medium saucepan stir together 3/4 cup sugar, cornstarch and flour. Stir in water. Cook and stir over medium heat until mixture thickens and boils. Remove from heat.
2. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to mixture in saucepan. Cook, stirring constantly, over medium heat for 2 minutes. Remove from heat. Stir in lemon juice, butter, lemon peel and lemon extract (if desired). Fold in blueberries. Spread in crust. Cover surface with plastic wrap.
3. In large mixing bowl beat egg whites and cream of tartar on high speed of electric mixer until foamy. gradually add 1/2 cup sugar, beating until stiff peaks form.
4. Remove plastic wrap from pie filling. Spread meringue over warm filling, carefully sealing to edges of crust. Bake on baking sheet at 325°F for 25 minutes or until brown. Cool on wire rack for 1 hour. Refrigerate at least 2 hours or until set. Store in refrigerator.
This Blueberry Lemon Meringue Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
